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    Saffron Poached Pears with Champagne Sabayon
Pastry Chef Andrea Terrenzio of Restaurant Zoë – Seattle, WA
Adapted by StarChefs

Yield: 8 Servings

Saffron Poached Pears with Champagne Sabayon from Pastry Chef  Andrea Terrenzio on StarChefsIngredients:

  • 6 cups water
  • 5 ½ cups sugar
  • ¼ cup lemon juice
  • 1 teaspoon saffron threads, crushed
  • Zest of 2 oranges, in strips
  • 1 vanilla bean, split and scraped
  • 4 Bartlett pears

  • Champagne Sabayon
  • 4 egg yolks
  • ¼ pound sugar
  • 1 cup champagne
  • ¼ teaspoon white pepper, finely ground


For Pears:
Bring all ingredients to simmer, then remove from heat and steep 10 minutes. Discard orange zest and vanilla pod.

Peel, halve, and core pears and put them in saffron syrup, covered with double layer of parchment paper to keep pears submerged. Poach at very gentle simmer 15-20 minutes, or until pears yield to paring knife. Cool pears and syrup separately, then store pears in poaching syrup.

For Champagne Sabayon:
Whisk all ingredients together in large bowl set over simmering water until fluffy, thickened, glossy, and hot. Use immediately, or chill in ice bath, then fold in ½ cup cream, whipped to soft peaks, and chill up to 1 day.

To Serve:
Spoon warm or cold Sabayon over poached pear half, and garnish with pomegranate seeds or a few chopped pistachios.


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