Poached Pear with Wine Sorbet





  1. Peel the pear and core it from the blossom end, but leave the stem in. Poach it in red wine, as directed in the recipe. Cool the pear.
  2. Slice the cooled poached pear vertically, but leave the slices attached at the stem end; do not slice all the way through. Carefully fan the pear and place slightly off center on a plate.
  3. Place a spoonful of wine sorbet next to the pear.
  4. Place a spoonful of sabayon in front of the pear and sorbet.