Black Seal Poached Pears with rum sabayon (for eight)

By Edward Bottone


8 firm Bosc Pears, peeled stems on, cored, slice the bottoms flat
½ cup sugar
1 cup water
½ cup white wine
½ cup Gosling's Black Seal® Rum
1 tsp vanilla extract
8-10 peppercorns
1-2 bay leaves
1 Constant Comment® tea bag
1 stick of cinnamon

For the cold sabayon:
6 egg yolks
½ cup sugar
2 tbs warm water
¼ cup more or less Gosling's Black Seal® Rum
1 pint heavy cream


Place all but the pears in a large pot and bring to the boil, lower to simmer. Carefully stand the pears in the hot liquid. Poach for 25-35 minutes or until fork tender. Let cool in liquid. They may be stored in this poaching liquid, and it may be used again with the addition of some water, or reduced to a syrup and served as a secondary sauce. Mmmm. Serve at room temperature, one pear per person and coat with cold rum sabayon.

...for the cold sabayon

In a double boiler beat the yolk and water briefly until they froth. Slowly add the sugar. Beat until the mixture begins to thicken nicely. Add the Black Seal Rum in a trickle. Beat, beat, beat. When the consistency is like that of a medium thick sauce, remove from the heat. Allow to cool completely.

Meanwhile, beat the cream into stiff peaks. Fold together with the cooled sabayon. Chill until ready to use. Spoon the sabayon over the pears. Garnish with a mint sprig. Minimal, elegant.

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