Caramelized Apples and Pears with an Apple Sabayon (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1/2 cup calvados, or other apple brandy |
6 egg yolks |
1/2 cup sugar |
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 |
Directions:
1. 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
2. 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.
|
|