- 4 egg yolks
- 1 cup confectioners' sugar
- Dash salt
- 1/4 cup sherry
- 3/4 cup heavy cream
- 1 (28-ounce) can pears, drained and chilled
In the top of a double boiler or in a heavy-bottomed saucepan, beat egg yolks with sugar, salt, and sherry. Beat until smooth. Cook for 8 to 10 minutes or until sauce thickens, stirring constantly. Remove from heat and let cool completely. In the bowl of a mixer, whip cream until it holds peaks. When sauce has cooled completely, gently fold in whipped cream. Serve over chilled, drained pears for a quick and easy cool dessert.
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