Poached caramelised pears with poire william sabayon

James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon
By James Martin
Poached caramelised pears with poire william sabayon
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the sabayon

  • 4 egg yolks
  • 75 ml Poire William pear liqueur
  • 55 g caster sugar

For the poaching liquor

  • 150 g granulated sugar
  • 290 ml water
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • 1 lemon, juice only

For the caramelised pears

  • 4 Williams pears, peeled and quartered
  • 25 g unsalted butter
  • 25 g caster sugar

To serve

  • individual Gateaux Bordeaux cakes


1. For the sabayon: put the egg yolks, Poire William and sugar in a large bowl over a saucepan of simmering water. Whisk until the mixture is thick and mousse-like. Set aside while you cook the pears.

2. For the poaching liquor: dissolve the sugar in the water over a low heat to make a syrup. Add the vanilla pod, cinnamon stick and lemon juice and bring to the boil.

3. For the caramlised pears: add the pears to the poaching liquor and turn the heat down to a simmer. Cook the pears until tender but not mushy. Drain and reserve the poaching liquor. Leave the pears to cool.

4. In a frying pan, heat the butter and sugar together until it begins to caramelise. Add the pear quarters and toss to coat in the caramel.

5. To serve: dip the Gateaux Bordeaux cakes in the poaching liquor and put onto a heatproof serving plate. Arrange the caramelised pears along side them and spoon over the sabayon. Glaze with a heat gun or under a hot grill.

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