Pears Poached in Red Wine with Orange Cardamom Sabayon

Pears Poached in Red Wine with Orange Cardamom Sabayon

It doesn’t feel like autumn yet here in Southern California, but pears are in the markets and pumpkin spice is everywhere (gah!). In a previous post I wrote about cooking with wine and liquor and this elegant dessert doubles your fun with wine; the pears are poached in it and the sweet custard sauce is made with it as well.

Start with pears that are ripe, but still somewhat firm and unbruised (you want them to be pretty, don’t you?). While it thankfully doesn’t have pumpkin spice, the cinnamon, orange and cardamom do give it a fall/winter/holiday feel. In fact, this dish would work well for a holiday dinner because the pears can be made in advance.

Ingredients

  • 1 750 ml bottle of red wine (about 3 cups)
  • 1 cup sugar
  • 2 cups water
  • 1 cinnamon stick
  • 2 oranges (juiced)
  • peel from 1 orange
  • 1 star anise
  • 1 teaspoon whole black peppercorns
  • 6 pears, peeled, stem on
  • 2/3 cup white wine
  • 1/3 cup sugar
  • 6 egg yolks
  • zest of 1 orange
  • 1 teaspoon fresh ground cardamom
Read the whole recipe on Former Chef