Poached Pears with Lime Sabayon

Since this is a heavy meal, I’ve chosen a light(er) and refreshing
dessert. You can poach the pears ahead… My mentor, Judith Dunbar
Hines, created this recipe when I was studying with her in the early
‘80’s. It’s a little different because it uses white wine rather than
red, but what really sets it apart is the Lime Sabayon sauce. It’s so
good you may want to forget the pears altogether and just take a spoon
to the sauce!

Makes 6 servings

Ingredients:

6 semi-ripe Anjou pears, peeled and cored
3 cups water
1 cup dry white wine
1 cup superfine sugar
Lime slices

Preparation:

Poach pears in water, wine, sugar and lime until done (about 20
minutes, but keep checking until an inserted toothpick comes out
easily). Keep covered.

Lime Sabayon:

4 large egg yolks
1/2 cup fresh lime juice (will take from 4 to 6 limes, depending on
size)
1/2 cup sugar (maybe more, to taste)
1 cup heavy cream, whipped
lime zest for garnish

Preparation:

Beat yolks with juice and sugar over hot water until ribbons form.
Whip the cream and fold the two mixtures together.

To serve, put some Sabayon on each plate and set a pear in it. Garnish
with lime zest. Pass any remaining Sabayon in a sauce bowl.






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