Champagne Sabayon

Total Time:
5 min
5 min

generous 1/2 cup, 4 servings


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

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    No dessert in the house and craving one? It doesn't get any better - easier - or instantly yummier than this one. I used Marsala wine in place of the Champagne. I didn't even have fresh fruit. I merely defrosted some raspberries. I wanted to test this out for an upcoming company dinner. You BET this will be on the menu. Thanks so much, Emeril - this is the first recipe of yours that I've tried. KEEPER.
    I made this with some leftover prosecco, it was wonderful. Served over fresh blueberries! This makes a great easy dessert!
    I made this tonight using moscato in the sauce and served over strawberries. It was so easy to make, 5 minutes, and it was so light and delicious. I will store this in my box of fast desserts.
    I used cinnamon instead of vanilla bean (cause I was out)and Reisling for both the sabayon and to simmer the pears in and got rave reviews.
    Only problem was the pears got a little brown during storage in tupperware overnight but still tasted great the next day. May try lemon to minimize the browning. Or maybe this is a same day dessert hmm....
    I made this for my friends, and it was a huge success. We drank all the champagne (grin) so I substituted a raspberry cordial, and it was lovely. I served it over poached pears with whipped cream. Yum.

    Make some immediately.
    Very easy to prepare - served over a cake in dessert dish gives an added element. Great and made my guests feel very special!
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