Blueberry porched pears with Grand Mariner Sabayonne

[glennbech]

Blueberry porched pears with Grand Mariner Sabayonne

Serves 4 as Dessert.

• 
  

Pears

• 7 dl water
  
• 4 Pears
  
• 300 g Sugar
  
• 300 g Blueberries
  

Sauce

• 3 Egg Yolks
  
• 50 g Sugar
  
• 1 dl Sweet White Wine
  
• 2 cl Grand Mariner
  

Peel pears, cut them in two and remove kernel and seeds. Boil together with water, berries and sugar until tender. This may take anywhere from 10 to 40 minutes depending on your pears. You can also boil the pears for 10 minutes ,and leave them in the liquid the night over.

Whisk the Egg yolks, sugar, wine and liqour in a bowl over a bath of almost boiling water until it thickens. Take the bowl away from the steam and whisk until the sauce is cold.

Put the sauce on plates. Cut pears in fans and put them on the sauce. Garnish with mint leaves.

Keywords: Intermediate, Sauce, Dessert

( RG1882 )