This is one dramatic dessert. You can make most of it in advance by cooking the pears and keeping them at room temperature. Then prepare the sabayon (it’s easy!) just before service. Gayle and John garnish bowls with caramel chocolate they procured while traveling in Europe, but you can garnish with any chocolate you have on hand or skip it.
Caramelized Pears with Pomegranate, Almonds, and Champagne Sabayon Gluten-Free Recipe
For the Pears:
- 2 tablespoons unsalted butter
- 3 firm but ripe pears (such as Asian, Bosc, Comice, or other firm varietal), cored, peeled, and cut into 1-inch-thick wedges
- 2 tablespoons sugar
- Pinch of kosher salt
- 2 teaspoons champagne vinegar
For the Sabayon:
- 8 egg yolks
- 6 tablespoons sugar
- 1/4 cup sparkling wine
- 1/3 cup slivered almonds lightly toasted (optional)
- 4 tablespoons pomegranate seeds (optional)
- Shaved chocolate (optional)
Prepare the pears: In a large nonstick pan over medium heat, warm the butter. When it begins to foam, add the pears. Lower the heat slightly and cook, stirring gently to coat the pears in the butter. Add the sugar, salt, and vinegar. Cook until the pears are golden and tender but not mushy, 5 to 15 minutes depending on ripeness. Remove from the heat and set aside.
Make the sabayon: Fill a pot with an inch or two of water and bring to a simmer. Combine the egg yolks and sugar in a stainless-steel bowl. Whisk in the wine. Place the bowl over the pot, making sure the bowl does not touch the water. Turn the heat to low and whisk the egg constantly until the mixture becomes as thick as cake batter and no liquid remains in the bottom of the bowl, 3 to 8 minutes. Remove from the heat.
Pour about 1/4 cup sabayon in each rimmed dessert dish. Top with 4 pear wedges, garnish with almond slivers, pomegranate seeds, and chocolate shavings.
Photography Aubrie Pick