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Pears Sabayon

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 (28 oz) can drained and chilled pears
  • 3/4 cup heavy cream
  • 1/4 cup sherry
  • dash salt
  • 1 cup confectioner's sugar
  • 4 egg yolks


In the top of a double boiler or in a heavy-bottomed saucepan, beat egg yolks with sugar, salt and sherry. Beat until smooth. Cook for 8 to 10 minutes or until sauce thickens, stirring constantly. Remove from heat and let cool completely. In the bowl of a mixer, whip cream until it holds peaks. When sauce has cooled completely, gently fold in whipped cream. Serve over chilled, drained pears for a quick and easy cool dessert.

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