Recipe

Caramelised Carrot And Vegetable Tarts Recipe

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Ingredients

Directions

Step #1 --SABAYON----- 7 Egg yolks 110 g Caster sugar 185 ml White wine 185 ml Poire William liqueur 1.
Step #2 Place sugar & water in saucepan & stir over med-heat/flame until the sugar has melted.
Step #3 Peel the pears & cook in the syrup until tender.
Step #4 carefully remove with a slotted spoon & trim the ends to ensure they will sit upright.
Step #5 2.
Step #6 Pre-heat oven to 200deg.
Step #7 --.
Step #8 Place the pears on a baking sheet and brush with the melted butter.
Step #9 Sprinkle top liberally with the brown sugar & bake in the oven until the pears have caramelised & are golden brown.
Step #10 3.
Step #11 To serve, place a small amount of the sabayon on the place & then place a pear in the centre.
Step #12 Spoon some more sabayon over one side of the pear.
Step #13 Sabayon: 1.
Step #14 Beat together the egg yolks & the sugar until the mixture is thick & pale in colour.
Step #15 Add the wine & liqueur & beat to mix.
Step #16 Place bowl over a saucepan of simmering water, making sure that the water is not in contact with the bowl.
Step #17 Continue beating the egg mixture until the sauce has thickened & is hot - do not overcook or the sauce will resemble scramble eggs.
Step #18 --.
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