Cherries and Pears with Sabayon Cream (6)

A dessert for a special occasion from Yotam Ottolenghi.

Cherries and Pears with Sabayon Cream (6)
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Cherries and Pears with Sabayon Cream (6)
Print Recipe
  1. Put the butter, sugar, cinnamon, star anise, salt and a tablespoon of water in a large saute pan on a medium heat. Cook, stirring occasionally, for 12 minutes, until the sugar dissolves and the caramel is bubbling.
  2. Turn up the heat to medium-high, add the pear wedges and cook, stirring occasionally, for seven minutes, or until the caramel is thick enough to coat the fruit. Stir in the cherries, cook for three minutes more, until just heated through, then keep warm while you make the sabayon.
  3. Half-fill a saucepan with water and bring it to a bare simmer on a medium heat. In a heatproof bowl, whisk together the egg yolks and caster sugar. Set the bowl over the pan, making sure the base doesn’t touch the water, then whisk continuously, moving the bowl on and off the pan every now and then, until foamy – about four minutes.
  4. Add the wine and whisk, again moving the bowl on and off the pan now and then, for eight to 10 minutes, or until the mixture has thickened to a fluffy, custard-like consistency and has a slight shine. Remove from the heat and gently fold through the whipped cream.
  5. Divide the fruit between six bowls. Top with the sabayon cream and orange zest; if you have a blowtorch, sprinkle sugar over the sabayon and brulee until golden. Serve at once.
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