For 6 persons
Preparation : 15 mins
Cooking : 10 minutes

Ingredients :

20 cl of white Banyuls Fontaulé;
6 egg yolks;
30 cl of 35% cream;
100 g of caster sugar;
50 g of brown sugar;
4 Williams pears;
½ liters of pear sorbet;
butter.

Food & Wine Pairing
Banyuls Amber Roumani Golden

Recipe :
Peel and cut 2 pears into small cubes, then stew them with a little butter and caster sugar;
Then make the zabaglione by blanching the egg yolks with the caster sugar and incorporating them into the compote before adding the Banyuls and the liquid cream;
Put the contents in a piping bag.

Training:

• In a saucepan, melt the butter. Add the honey, sugar and mix them well. Add 2 pears that you have previously cut into strips and cook them for 5 minutes, turning them carefully;
• Once your pears are caramelized, place them in a deep plate and top everything with the sabayon;
• Sprinkle with brown sugar and caramelize it using a blowtorch (if you don't have one, place the whole thing at the top of your oven in the grill position, watching carefully);
• Place a scoop of pear sorbet in the center then serve while it is hot to appreciate the very pleasant marriage between Banyuls and pear, hot and cold.