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Pears Poached In Dubbonet

 
Pears Poached In Dubbonet
bartlett pears
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
  • Prep15 min |
  • Total45 min |
  • Serves 4
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Ingredients

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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