Poached Pears with Palmiers and Sabayon

5 from 1 vote

This dessert recipe is actually one I decided to use for a brunch item. I needed something easy and simple that wasn’t going to take all day to make. I already had poached pears left over from another application and all I needed to make was the palmiers and the sabayon. You have texture with the cookie, rich with the sauce and fruity with the pears. Simple and easy but very delicious. Here is the recipe I hope you enjoy it!

Ingredients

8 people

5 whole bosc pears or anjou peeled
1/2 cup mead or sweet wine moscato, prosecco
5 cups water
1 cup sugar
1 whole lemon zest and juice
1 whole cinnamon stick
1 whole bay leaf
1 whole star anise
1 tsp salt

Sabayon

4 egg yolks
4 tbsp mead or sweet wine moscato, prosecco
4 tbsp sugar
1 orange zest

Palmiers

1 puff pastry
1/2 cup sugar
1 pinch salt

Nutritional information

Calories: 359kcalCarbohydrates: 63gProtein: 3gFat: 12gSaturated Fat: 3gCholesterol: 5mgSodium: 381mgPotassium: 48mgFiber: 1gSugar: 48gVitamin A: 52IUVitamin C: 9mgCalcium: 14mgIron: 1mg

Prep Time 15

Cook Time 45

Total Time 1

Servings 8 people

How to poach pears

Cut peeled pears in half and take out the cores. Then place them in a pot with water, sugar, mead, lemon peel and zest, all the spices. Then take a piece of parchment paper and cut a square. Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.
Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.
This is basically a lid for the pears so they stay submerged. Slowly bring the pot to barely simmering. Cook for 20-30 minutes or until the pears are tender all the way through. Check them with a cake tester or toothpick. Cool to room temperature.

How to make palmiers

Preheat oven to 400 degrees
Lightly roll your puff pastry sheet out into a square. Take 1/8 of a cup of sugar and pour all over your surface. Then place the puff pastry on top of the sugar. Then take about 1/3 cup of sugar or an even layer of pour all over the puff pastry.
You can add a pinch of salt to the sugar as well to give a little contrast between salty and sweet. Using your rolling pin or your hands press the sugar into the dough, this way the sugar doesn’t fall out when your folding it.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. Once the puff pastry has been sealed then slice 1/2 inch slices and place on a sheet pan lined with parchment paper.
Bake for about 8 minutes and then flip over and bake for another 5 minutes until golden brown and caramelized. Take out and let it cool on a cooling rack.

How to make sabayon

Place egg yolks, sugar, zest, juice, and mead into a stainless steel bowl. Place over a double boiler or a pot with a little water in it simmering.
With a whisk continuously stirring, whisk the egg yolks mixture until they are thick and a airy but not scrambled (should take a few minutes to thicken). Take the bowl off the heat. Adjust the seasoning if need be.

To finish

Simply place spoonful of the sabayon on the plate. Take a half of the poached pear and slice and place next to the sabayon. Take a palmiers and place on top. Serve and enjoy!