Serves: 5
Ingredients:
Poached Pears:
5 pears
1 quart Port (good quality)
2 cups water
1/4 cup sugar
1 stick cinnamon
4 cloves
Toasted almonds, crushed, for
garnish
Vanilla Ice Cream:
5 cups cream
1 vanilla bean
8 egg yolks
3/4 cup sugar
Habanero Sabayon:
3 egg yolks
2 tablespoons sugar
4 tablespoons champagne
1 habanero pepper
Procedure:
For the Poached Pears:
In a pot, add the Port, water, sugar, cinnamon, and cloves. Bring to a boil, then reduce the heat to a simmer, and add the pears. Cook until soft (a knife pierces the flesh easily). Remove the pears from the liquid. Cool and then strain the liquid and place back into a pot. Reduce the liquid to a syrup and reserve.
For the Vanilla Ice Cream:
Cut the vanilla bean in half and scrape the seeds from the pod. Place seeds and pod into a pot with the cream and bring to a boil. In another bowl, whisk the yolks and sugar together until it is pale yellow in color. Temper the cream into the egg mixture and return to the pot. Cook over medium heat until the mixture thickens. Strain and cool completely. Freeze in an ice cream machine according to the manufacturer’s directions.
For the Habanero Sabayon:
Whisk the yolks with the sugar until the mixture is pale yellow in color. Slowly whisk in the champagne. Cut a slit into the pepper and add it to the egg mixture. Over a double boiler, whisk the mixture continuously until it reaches the temperature of 160°F. Serve immediately.
For Plating:
On a square plate, place 3 drops of the Port reduction. Cut the pear into 1/4-inch slices and place onto the plate. Place the ice cream to the left of the pear. Pour the sabayon over the pear and ice cream. Shave the almond over the plate with a microplane, or just crush them and sprinkle over the plate.
Recipe Type: AuthenticIngredients:
Poached Pears:
5 pears
1 quart Port (good quality)
2 cups water
1/4 cup sugar
1 stick cinnamon
4 cloves
Toasted almonds, crushed, for
garnish
Vanilla Ice Cream:
5 cups cream
1 vanilla bean
8 egg yolks
3/4 cup sugar
Habanero Sabayon:
3 egg yolks
2 tablespoons sugar
4 tablespoons champagne
1 habanero pepper
Procedure:
For the Poached Pears:
In a pot, add the Port, water, sugar, cinnamon, and cloves. Bring to a boil, then reduce the heat to a simmer, and add the pears. Cook until soft (a knife pierces the flesh easily). Remove the pears from the liquid. Cool and then strain the liquid and place back into a pot. Reduce the liquid to a syrup and reserve.
For the Vanilla Ice Cream:
Cut the vanilla bean in half and scrape the seeds from the pod. Place seeds and pod into a pot with the cream and bring to a boil. In another bowl, whisk the yolks and sugar together until it is pale yellow in color. Temper the cream into the egg mixture and return to the pot. Cook over medium heat until the mixture thickens. Strain and cool completely. Freeze in an ice cream machine according to the manufacturer’s directions.
For the Habanero Sabayon:
Whisk the yolks with the sugar until the mixture is pale yellow in color. Slowly whisk in the champagne. Cut a slit into the pepper and add it to the egg mixture. Over a double boiler, whisk the mixture continuously until it reaches the temperature of 160°F. Serve immediately.
For Plating:
On a square plate, place 3 drops of the Port reduction. Cut the pear into 1/4-inch slices and place onto the plate. Place the ice cream to the left of the pear. Pour the sabayon over the pear and ice cream. Shave the almond over the plate with a microplane, or just crush them and sprinkle over the plate.
Submitted By: Terra Restaurant
Recipe Author: Terra Restaurant
Restaurant: Terra Restaurant, 243 South Camac Street, Philadelphia, PA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf