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Recipes
Pears Poached In Dubbonet
Pears Poached In Dubbonet
Pears Poached In Dubbonet
French Poires Aux Dubonnet, a simple recipe for fresh pears poached in a combination of white and red Dubonnet wine then served with a Sabayon on top.
Recipe By:
Mrs. Ruth Dubonnet
Prep
15 min
|
Total
45 min
|
Serves
4
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Custards, Puddings, Mousse
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Ingredients
1/2
cup
Dubonnet Rouge (red)
1/2
cup
Dubbonet Blanc (white)
1/4
cup
granulated sugar
1
inch
vanilla bean, split
4
each
pears peeled and cored (leave stems on)
Sabayon:
4
each
egg yolks
1/3
cup
granulated sugar
1/2
cup
Dubonnet Blanc (white)
Instructions
Prepare pears by combining in saucepan red and white wines, sugar, and vanilla bean. Bring to a boil and add pears. Cover and poach for 20 minutes until pears are tender, basting frequently with liquid. Place pears in a dish and pour the liquid over them.
Discard the vanilla bean. Chill pears, basting occasionally with the liquid. Serve topped with the Sabayon sauce.
Sabayon Sauce:
Combine egg yolks and sugar in top of a double boiler and beat over simmering water until sauce is thickened and fluffy. Continue beating while gradually adding wine.
Remove from heat and beat until cool, or until your arm falls off (recipe humor).
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