Poached Pears with Black Pepper and Lemon Sabayon

Poached Pears: 
1 cup sweet vermouth
3 cups water
1 cup white granulated sugar
1 cinnamon stick
1 star anise
Pinch salt
3 bosc pears, peeled, cut in half and cored

1. To a large saucepan, combine the vermouth, water and sugar. Heat over medium until the sugar dissolves and a light boil has started. Add the cinnamon stick, star anise, pinch of salt and pear halves. Turn the heat down to a simmer and then cover the pot; cook for 20-30 minutes, until the pears are tender when poked with the tines of a fork. Remove from the heat and prepare the sabayon. Alternatively, you can make the poached pears the day ahead and store the pears in their syrup, covered, in the refrigerator. 

Lemon Black Pepper Sabayon: 
2 tablespoon lemon juice
1/4 cup sweet white wine
1/4 cup sugar
1/2 teaspoon black pepper
6 large egg yolks

1. In a large, stain-less steel or glass bowl, combine the lemon juice, wine and sugar. Add the pepper and the egg yolks and begin whisking with a hand-whisk or a hand-mixer. I used the latter. 

2. Bring a saucepan of water to a light boil and place the bowl atop, being sure the bottom of the bowl doesn't touch the water. Continue whisking vigorously, about 3-5 minutes, until the mixture is thick and frothy. 

3. To assemble, place a poached pear half in a small bowl or glass, top with sabayon and chopped walnuts. 

Serves 6
Comments