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Caramelised pears with mascarpone sabayon and crisp almond tuiles Recipe

Ingredients for people

  • Pear(s) : 6 whole
  • Caster sugar : 70 g
  • Unsalted butter : 20 g
  • Double cream : 100 ml

  • For the cream
  • Mascarpone : 60 g
  • Double cream : 200 ml
  • Gelatine leave(s) 2g : 1 whole
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 50 g
  • Egg yolk(s) : 3 whole

    For the tuiles
  • Orange juice : 20 ml
  • Plain flour : 20 g
  • Icing sugar : 70 g
  • Finely chopped almonds : 25 g
  • Unsalted butter : 20 g
Method
  • 1

    Preheat the oven to 200°C.

    For the sabayon: place the gelatine leaves in a bowl of cold water to soften.
    Beat together the egg yolks and 50g sugar until pale and fluffy. Add the mascarpone.
    Split the vanilla pod in a half and scrape out the seeds. Place the vanilla pod and seeds in a bowl with 2 tablespoons of cream. Add the softened gelatine sheets to the bowl and mix in. Add this mixture to the sabayon and then reserve in a cool place.
    Whisk the remaining 100ml cream until stiff then fold into the sabayon mixture. Chill for at least 30 minutes.

    For the almond tuiles: Mix together the icing sugar, flour, chopped almonds, orange juice and 20g of butter. Spoon the mixture on to a lined baking tray, leaving plenty of space between each spoonful. Transfer to the preheated oven and cook for 6-8 minutes. Remove from the oven and leave to rest for a few minutes.

    Peel the pears, cut into quarters and remove the core.
    Heat a saucepan to hot and add 50g sugar. Melt, without stirring, to obtain a caramel. Add the pears to the pan with 20g butter and allow to caramelise for 5 minutes. Add 100ml of cream to the pan and simmer for 2 minutes.

    Serve the pears with a quenelle of mascarpone sabayon and finish with an almond tuile.

Chef's tip

«The almond tuiles will spread out as they cook - make sure to leave plenty of space between them.»

Soft pear quarters cooked in a caramel sauce served with mascarpone sabayon and almond tuiles.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  20mins
  • Rest time  30mins

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