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CABERNET AND CINNAMON POACHED PEARS WITH MARSALA SABAYON

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CABERNET AND CINNAMON POACHED PEARS WITH MARSALA SABAYON

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Ingredients

Adjust Servings:
Pears
4 pears
2 cups Water
1 cup cabernet sauvignon wine
1/2 cup icing sugar
1 stick cinnamon
1 lemon
Sabayon
4 Egg Yolks
1/2 cup Caster Sugar
1/2 cup marsala wine or any fortified or sweet wine or sherry
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Pears

  • Sabayon

Directions

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When I was 18, a few friends and I were backpacking around Australia and during that time we held all sorts of odd jobs. One of which was fruit picking, pears in particular. From those weeks on the ladders and in the trees we all learned many things, namely not to take for granted the amount of work that goes into getting produce into our supermarkets, but also 1001 ways to eat pears.

To be totally honest with you for 5 years afterwards I couldn’t look at another pear. Anyhow long story short, after my 5 years of a pearless diet since, I was ready to gradually start eating them again. I am now back to loving them again as I’m no longer a backpacking teenager eating them 10 times a day (income you see, while backpacking was not for spending on a varied diet but for beer). I’m glad to be back and I’m very glad to share with you my favourite recipe for them. A recipe that again demonstrates the less you mess with the food the better.

For the Pears

  1. Pour water, wine and sugar into saucepan and stir until the sugar is dissolved.
  2. Peel pears carefully, leaving stem attached (squeeze lemon over each pear as you finish peeling it to prevent it from browning).
  3. Cut the bottom of each pear flat so it will present standing up later.
  4. Place pears in liquid in saucepan along with the cinnamon (you may need to add more liquid depending on the shape of your pot, or float something like an empty mixing bowl on top of the pears to keep them submerged).
  5. Place the saucepan on high heat and bring it to the boil and reduce the heat to simmer for 15 minutes, gently turning pears occasionally.
  6. Remove the pears from the poaching liquid and transfer to the fridge.
  7. Meanwhile add a few more tablespoons of sugar to the liquid and place it on med-high heat and reduce it by 3/4’s, so it is slightly syrupy when chilled.
  8. When you are ready to serve bring the pears and syrup back up to room temperature
  9. Portion the syrup amongst 4 bowls and set a pear in each then proceed on with the sabayon prep.

For the Sabayon

  1. Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
  2. Place the egg yolks in a large mixing bowl and add the sugar.
  3. Whisk until the yolks and sugar are thick.
  4. Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.
  5. Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.
  6. Pour a little on each pear and serve immediately.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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