| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 8 |
|
Ripe firm pears |
| 1 1/2 |
c |
Granulated sugar |
| 1/4 |
c |
Riesling wine |
| 1 |
pn |
Salt |
| 2 |
tb |
Freshly squeezed lemon juice |
| 8 |
lg |
Egg yolks |
| 1/2 |
c |
Granulated sugar |
| 3/4 |
c |
Riesling wine |
| 1 |
pn |
Salt |
| 1 1/4 |
c |
Heavy whipping cream |
| 1 |
|
Recipe Vanilla Genoise (recipe follows) |
| 1 |
|
2 1/2-quart bowl, preferably glass |
INSTRUCTIONS
FOR THE PEARS
FOR THE RIESLING SABAYON
FOR ASSEMBLY
EQUIPMENT
Pears:
Peel, core and slice the pears 1/2-inch thick. Combine the pears in a large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
medium-high heat until the juices start to evaporate, 10 to 15 minutes. In
a food processor, roughly puree the pears. Set aside to cool.
Riesling Sabayon:
Fill a medium saucepan 1/3 full of water. Bring the water to a low boil.
Fill a medium bowl with ice water. Set aside.
In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling,
and salt. Set the bowl into the pot of water, making sure that the water
doesn't touch the bottom of the bowl. Cook, whisking constantly, until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk until
cool.
In a separate bowl, whisk the cream until soft peaks form. Fold it into the
Riesling mixture. Refrigerate until you are ready to assemble the trifle.
Assembly:
Cut the genoise in half horizontally with a knife.
Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and fit
pieces of the genoise over the sabayon in a single layer. Cover with 2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering in the
same manner, ending with sabayon.
Refrigerate for at least 6 hours before serving.
This trifle can be made 1 to 2 days ahead.
Yield: 8 to 10 serving
NOTES : (Recipes courtesy of Emily Luchetti
Posted to MC-Recipe Digest V1 #362
Recipe by: COOKING LIVE SHOW #CL8785
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Wed, 1 Jan 1997 10:02:15 -0500
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