The perfect finale to your Christmas Dinner from Richard Corrigan.
- 1 l water
- 250 g caster sugar
- 1 level tablespoon agar-agar (vegetarian alternative to gelatine), per 200 ml of poaching liquid
- 4 conference pears (peeled and a little slice off the bottom so the pear can stand by itself own)
- 1 plum pudding
- for the sabayon sauce:
- 3 egg yolks
- 50 g sugar
- 125 ml white wine or single malt whiskey
- Boil the water and add the sugar until the sugar is dissolved. Reduce the heat under the syrup. When poaching, the surface of the syrup should be shuddering rather than breaking with a rolling boil.
- Place the pears into the syrup and allow to poach for 12 minutes. Turn off the heat and allow the pears to cool in the poaching liquor.
- Take 600ml (1 pint) of the cooled poaching liquid and put into a separate saucepan. Stir in the agar-agar, turn on the heat and bring to a gentle boil for 3 minutes until the flakes of agar-agar dissolve. Pour the contents into a serving dish, transfer into the fridge to set.
- Steam the plum pudding; we used a Green Saffron plum pudding which needed to be steamed for an hour. Allow the pudding to cool, in the mean time make the sabayon sauce.
- For the Sabayon Sauce:
- Whisk the egg yolks and sugar in a large glass bowl until it goes an off white colour. Dilute with the wine or the alcohol, whisking constantly, and pouring the alcohol in slowly. Place the glass bowl over a saucepan of boiling water. Whisk the mixture continuously until it increases to four times its bulk and is firm and frothy.
- Construction of the dessert:
- Crumble some slightly cooled pudding over the set pear jelly and spoon over the sabayon sauce and serve with some poached pear.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips