Caramelized Apples and Pears with an Apple Sabayon
- For the sabayon:
- 1/2 cup Calvados, or other apple brandy
- 6 egg yolks
- 1/2 cup sugar
- For the caramelized apples and pears:
- 2 tablespoons butter
- 1 pear, peeled, cored and diced
- 2 apples, peeled, cored and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 3 tablespoons apple brandy
Preheat the oven to 400 degrees. For the Sabayon: In a double boiler, add the apple brandy. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside
For the caramelized apples and pears: In a saute pan, melt the butter. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. Saute for 5 minutes, or until the fruit begins to soften. Remove the pan from the heat. Add the 3 tablespoons brandy. Carefully flambe the brandy. When the flames go out, pour the apple mixture into a small baking dish. Top the mixture with the sabayon and place in the oven. Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.
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