Recipes : Champagne Sabayon : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Champagne Sabayon
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 large egg yolks
2 tablespoons sugar
1/4 cup sparkling wine
Poached Pears, recipe follows

Instructions
Fill a 1-quart saucepan half-full with water over medium heat and bring
to a simmer.

Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl
over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5
minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the
end of the spoon when lifted.

Serve warm over poached pears in small bowls or decorative glasses.

Poached Pears:
12 pears
1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.)
1 vanilla bean, split

Cut a small "x" on the bottom of each pear. Bring a saucepan of water to a boil and set up a large
bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to loosen
skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve and
remove the pits.

Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add
the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.

Remove the pears from the poaching liquid and chill. Top with the sabayon.

Yield: 6 servings