Saffron Poached Pears with Champagne Sabayon
Pastry Chef Andrea Terrenzio of Restaurant Zoë –
Seattle, WA
Adapted by StarChefs
Yield: 8 Servings
 Ingredients:
Pears
- 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
Method:
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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