A beautifully soft, elegant Christmas dessert. These pears are gently poached in white wine and Marc de Champagne Vinegar, then served with a light, frothy sabayon, crunchy pistachios, and crisp Cantuccini. A refined finale that makes any festive table sparkle.
3-4 Servings
Poached Pear with Marc de Champagne Vinegar
Ingredients
4
Pears
100g
Sugar (for syrup)
500ml
White wine
1
Vanilla pod
5
Star anise
10
Pistachios
25ml
Marc de Champagne Vinegar (for sabayon)
2
Egg yolks
10g
Sugar (for sabayon)
100ml
Champagne
Preparation
- Peel the pears, keeping the stems on. Place them upright in a saucepan with the white wine, sugar, Marc de Champagne Vinegar (for the syrup), vanilla pod, and star anise.
- Poach just below boiling for about 25 minutes, until nearly tender. Remove from heat and let the pears cool completely in the syrup. Carefully lift them out once cooled.
- Finely chop the pistachios.
- Make the sabayon: In a saucepan over low heat, whisk the egg yolks with the Champagne, sugar, and Marc de Champagne Vinegar until light, foamy, and slightly thickened.
- Trim a thin slice off the bottom of each pear so they stand upright.
- Plate: Stand a pear on each plate, spoon the sabayon around it, and finish with chopped pistachios and crumbled Cantuccini.
