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Cellar Surplus Recipe Idea #1

Half way through my last case of 1966 Krug Blanc de Blancs, I basically just got sick of it.  Fortunately, I found this tasty recipe:


* 2 large egg yolks

* 2 tablespoons sugar

* 1/4 cup 1966 Krug BdB

* Poached Pears, recipe follows


Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.

Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.

Serve warm over poached pears in small bowls or decorative glasses.

Poached Pears:

12 pears

1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.)

1 vanilla bean, split

Cut a small “x” on the bottom of each pear. Bring a saucepan of water to a boil and set up a large bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to loosen skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve and remove the pits.

Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.

Remove the pears from the poaching liquid and chill. Top with the sabayon.

(I use the remainder of the bottle in a Buerre Blanc for a course in the same meal, but I suppose you could drink it too.)


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