Madeleine Kamman

Frozen Pear Caramel Sabayon

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

I presented this dessert during one of my tours of demonstrations across the nation; it was so well received that it went on the menu of my restaurant in New Hampshire.

Ingredients

  • 1 tablespoon plus 2 teaspoons unsalted butter
  • 6 large ripe Bose pears, peeled, cut in half lengthwise, and cored<

Method

Butter a baking dish with 1 tablespoon of the butter and place the pears flat side down. Preheat the oven to 350°F. Sprinkle well with ⅔ cup of the sugar. Place the pan in the oven. When the sugar has melted and begins to brown, turn the pears over and