Poires Maxim

Name: Poires Maxim (Pear Sabayon-Bavarian)
Cuisine: French
Ingredients: 3 yolks; ¼ cup Grand Marnier; 2 tablespoons Kirsch; 1 envelope gelatin; 3 tablespoons cold water; 6 tablespoons sugar; Dash salt; 1 whole egg; Whipped cream; Chopped pistachio nuts; ½ teaspoon Fruit Fresh; 1 inch piece vanilla bean; 3 fresh pears; ½ teaspoon vanilla; 1 cup water; 1 cup sugar; 2 tablespoons confectioners’ sugar; ½ pint whipping cream (1 cup)

Pear Sabayon-Bavarian

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Sabayon-Bavarian

1 envelope gelatin
3 tablespoons cold water
6 tablespoons

Europe
France
Dessert
Mediterranean
Burgundy

Method

Soak gelatin in cold water. Put sugar, salt, egg, yolks, and Grand Marnier into top part of a double boiler. Heat and beat with a whisk, or hand mixer, until mixture triples in volume. When it starts to go down, add the soaked gelatin. Beat until gelatin is dissolved and then add Kirsch. Remove from heat, set into ice water, beat, and cool until it starts to set.