INGREDIENTS

INSTRUCTIONS

SABAYON
1. Place sugar and water in saucepan and stir over medium heat until
the sugar has melted. Peel the pears and cook in the syrup until
tender. Gently remove with a slotted spoon and trim the ends to
ensure they will sit upright.
2. Pre-heat oven to 200deg.C. Place the pears on a baking sheet and
brush with the melted butter. Sprinkle liberally with the brown sugar
and bake in the oven until the pears have caramelised and are golden
brown.
3. To serve, place a small amount of the sabayon on the place and then
place a pear in the centre. Spoon some more sabayon over one side of
the pear.
Sabayon:
1. Beat together the egg yolks and the sugar until the mixture is
thick and pale in colour. Add the wine and liqueur and beat to
combine. Place bowl over a saucepan of simmering water, making sure
that the water is not in contact with the bowl. Continue beating the
egg mixture until the sauce has thickened and is hot - do not
overcook or the sauce will resemble scramble eggs.
Converted by MC_Buster.
Per serving: 847 Calories (kcal); 59g Total Fat; (72% calories from
fat); 20g Protein; 30g Carbohydrate; 1551mg Cholesterol; 336mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit;
10 Fat;
1 1/2    Other Carbohydrates
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest  by "Alan Hewitt" <alan@atoc.demon.co.uk>
on Oct 28, 1999

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