Fruity

Roast pears with champagne sabayon
1. 

6 ripe pears
3 tbsp light muscovado sugar
1 lemon, zested
1 tbsp pistachios chopped
1.5 vanilla pods

SABAYON
2 large egg yolks
75ml champagne
30g golden csster sugar

Heat the oven to 200C. Halve the pears, scoop out the pips and core using a teaspoon, then pull out the stalks. Mix the muscovado sugar with the lemon zest and pistachios, then spoon a little into each dip in the pears.

Cut the whole vanilla pod in half {so that you have 3 halves in total), then split each one down the centre. Lay one piece on each pear so that it sticks out where the stalk was. Put the pears on a baking sheet lined with baking paper and cook in the oven for l5 minutes.

To make the sabayon, put the egg yolks, champagne and caster sugar in a metal or glass bowl set over a pan of simmering water (don't let the base touch the water). Whisk together using electric beaters until the mixture thickens enough to fall very slowly from the beaters (about 15 minutes). Spoon the sabayon carefully onto each pear so that it covers the surface, then flash the pears under a very hot grill, or use a blowtorch, to brown the surface.

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