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Poached Pear Tartlets with Brandy Sabayon Recipe

Poached Pear Tartlets with Brandy Sabayon Recipe

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Poached Pear Tartlets with Brandy Sabayon

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Ingredients

Count

Nutrition

518

Calories

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Ingredients:

Serving

4 large firm but ripe bosc pears (about 9 oz each), peeled, halved, cored
5 cups unsweetened apple juice
3 tbsp (packed) golden brown sugar
2 tbsp mild-flavored (light) molasses
3 tbsp finely chopped crystallized ginger
3 cinnamon sticks, broken in half
1/4 tsp ground nutmeg
1 17 1/4- oz package frozen puff pastry, thawed in refrigerator
1 large egg, beaten to blend (for glaze)
4 tsp sugar
4 large egg yolks
2 tbsp brandy

Directions:

Trace outline of 1 pear half onto a piece of parchment paper. Cut out pear template. Set template aside.
Mix 5 cups apple juice, brown sugar, molasses, ginger, cinnamon and nutmeg in heavy large saucepan. Cover and bring to simmer. Add pears and return mixture to simmer. Reduce heat. Cover and simmer slowly until pears are tender when pierced with knife, about 20 minutes. Using slotted spoon, transfer pears to plate. Boil poaching liquid in saucepan until reduced to generous 1 cup, about 25 minutes. Set aside.
Preheat oven to 375°F. Line baking sheet with parchment paper. Place cold pastry on work surface. Using template as guide, cut 8 pear shapes from pastry. Place pastry cutouts on prepared baking sheet. Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar. Bake until pastry is golden, about 15 minutes. Cool on baking sheet.
Transfer 1/2 cup pear poaching liquid to large metal bowl. Whisk in egg yolks and 2 tablespoons brandy. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160°F, about 4 minutes. Remove bowl from over water. (Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead. Store pastries in airtight container. Cover pears, poaching liquid and sabayon separately and refrigerate. Before serving, bring poaching liquid to room temperature. Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)
Preheat oven to 350°F. Rewarm pastries in oven for 5 minutes. Place 1 pastry on each plate. Arrange 1 poached pear half off-center atop each pastry. Spoon reduced poaching liquid around pastries. Spoon sabayon atop pears.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.95 Kcal (2169 kJ)
Calories from fat	237.41 Kcal
		% Daily Value*
Total Fat	26.38g	41%
Cholesterol	116.25mg	39%
Sodium	204.81mg	9%
Potassium	314.46mg	7%
Total Carbs	59.29g	20%
Sugars	21.31g	85%
Dietary Fiber	2.01g	8%
Protein	8.54g	17%
Vitamin C	61.6mg	103%
Iron	2.7mg	15%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	175.51 Kcal (735 kJ)
Calories from fat	80.45 Kcal
		% Daily Value*
Total Fat	8.94g	41%
Cholesterol	39.39mg	39%
Sodium	69.4mg	9%
Potassium	106.56mg	7%
Total Carbs	20.09g	20%
Sugars	7.22g	85%
Dietary Fiber	0.68g	8%
Protein	2.89g	17%
Vitamin C	20.9mg	103%
Iron	0.9mg	15%
Calcium	17.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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