Roasted Pears with Bay Leaf Sabayon

One of autumn’s perfect treats is roasted pears. Delicious on their own, you can also fancify pears with a dessert sauce. Beautiful pears of every variety are coming into the markets and it’s time to enjoy their juicy goodness.

This time out I’ve paired some roasted bosc pears with a sabayon that has a tinge of herbal flavor. Fresh bay leaves have a smell and a taste that lend a mysterious spiciness to desserts. They add just a breath of autumn, enough to place this dish squarely in the realm of earthly simplicity.



Bench notes:
- Baking time for the pears will vary depending on how ripe the fruit is. The pears are done when they are easily pierced with a knife.
- Bosc pears are best for roasting. They hold their shape and roasting concentrates their flavor perfectly. I also tried Comice, widely considered to be the queen of pears, but they were not as flavorful. I think they're best enjoyed eaten fresh and unadorned.
- Use a wine that isn't too assertive, such as a mild Sauvignon Blanc or an aromatic Viognier.



Roasted Pears with Bay Leaf Sabayon
Serves 4

4 bosc pears
juice of 1 lemon
2 T sugar
3 T butter

4 egg yolks
1/4 C sugar
1/2 C Sauvignon Blanc
3 T bay leaf syrup (recipe below)

Preheat oven to 375 degrees.

Peel and core the pears. Cut into 1/4” slices and gently toss in lemon juice. Place in a baking dish and sprinkle with sugar and dot with butter. Put a couple of tablespoons of water in the bottom of the dish.

Bake pears for 25 to 30 minutes, basting and turning every 10 minutes to brown evenly. Add a bit of water to the baking dish as necessary. Cool roasted pears.

Whisk egg yolks, sugar, wine and bay leaf syrup in a stainless steel bowl. Place the bowl over a pot of simmering water, making sure that the bowl is not touching the water. Check periodically to see that the water is not boiling. Whisk constantly for 4 to 5 minutes, including the bottom and sides of the bowl. Cook until the mixture is thickened and expanded in volume. If you have a thermometer, you’re shooting for about 160 degrees. Remove from heat and continue whisking for a bit. Set aside to cool.

Bay Leaf Syrup

1/2 C water
1/2 C sugar
8 fresh bay leaves

Chop bay leaves into 1/2” pieces.

Bring water and sugar to a boil. Turn down the heat and add chopped bay leaves. Simmer about a minute or so. Cover and remove from heat and let steep for 3 hours. Strain and store in the refrigerator in a clean, airtight container.