| POACHED PEARS WITH SABAYON |
Serves 6
6 pears, preferably Comice or Anjou 3 cups Pinot Noir wine 1 1/3 cups sugar 6 egg yolks 3/4-cup crème de cacao 1 tablespoon unsweetened cocoa powder 1/2-cup crème fraiche or sour cream
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PREPARATIONS
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Peel the pears and core them from the bottom, leaving the stems intact. In a medium noncreative saucepan over low heat, combine the pears, the Pinot Noir and 1 cup (8oz/250g) of the sugar. Add water to cover and simmer until the pears are tender, 30 - 40 minutes. Transfer the pears to a large bowl. Raise the heat to medium and cook the poaching liquid until it is reduced to syrup, 30 - 40 minutes. Ladle the syrup over the pears.
To make the chocolate sabayon, in a double boiler over gently simmering water, combine the egg yolks, liqueur, cocoa, and the remaining 1/3-cup (3oz/90g) sugar. Whisk until the mixture is light and fluffy.
To serve, place the pears in glasses or on plates, pour the Pinot Noir syrup over the top and drizzle with the chocolate sabayon, then the crème fraiche or sour cream.
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