Recipe

Poires Framboises Pears In Raspberry Sauce Recipe

	Twill10 / All my dishes 2 months, 1 week ago upscale dessert Prep:30m Cook:30m Servings:4	Twill10
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Ingredients

This is from one of my cookbooks, I have made desserts pretty close to this.

Pears

4 fresh pears ( 4 servings)

1 cup white wine

1 cup water

1 cup sugar

Peel pears and remove core from the bottom, leaving stem intact. Bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. Simmer pears in syrup just until tender (about 5 min.). Let pears cool in cooking liquid. Set aside.

Sabayon Sauce

2 1/2 cups Sauternes wine, divided

1 whole egg

1/2 cup sugar, divided

2 tbs. cornstarch

1 egg yolk2 tbs. pear liqueur

Bring 2 cups wine to a boil. Add 1/4 cup sugar and simmer on low heat.

Mix remaining 1/4 cup wine, 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. Add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don't cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. Continue whisking to prevent eggs from scrambling. When sauce is thick remove from heat and add liqueur.

Raspberry Sauce

1 cup good raspberry preserves

1 cup raspberries, frozen, thawed

Combine preserves and thawed raspberries and beat well. Strain through a fine sieve and remove seeds.

To serve, remove pears from syrup and drain well . Divide Sabayon sauce in 4 dessert dishes. Stand pears upright in sauce and spoon raspberry sauce over pears.

Directions

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