Poires Framboises pears in raspberry sauce
From twill10 14 years agoIngredients
- This is from one of my cookbooks, I have made desserts pretty close to this. shopping list
- pears shopping list
- 4 fresh pears ( 4 servings) shopping list
- 1 cup white wine shopping list
- 1 cup water shopping list
- 1 cup sugar shopping list
- 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. shopping list
- Sabayon Sauce shopping list
- 2 1/2 cups Sauternes wine, divided shopping list
- 1 whole egg shopping list
- 1/2 cup sugar, divided shopping list
- 2 tbs. cornstarch shopping list
- 1 egg yolk2 tbs. pear liqueur shopping list
- Bring 2 cups wine to a boil. Add 1/4 cup sugar and simmer on low heat. shopping list
- 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. shopping list
- Raspberry Sauce shopping list
- 1 cup good raspberry preserves shopping list
- 1 cup raspberries, frozen, thawed shopping list
- Combine preserves and thawed raspberries and beat well. Strain through a fine sieve and remove seeds. shopping list
- 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. shopping list
How to make it
- We will number these for you! Just hit 'enter' after every step.
People Who Like This Dish 2
- mjcmcook Beach City, CA
- twill10 Cape Girardeau, MO
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