Poached Pear served with Pomegranate Concentrate and Sabayon Sauce

Sabayon or  Italian "zabajone " is a custard made of egg yolks, sugar and wine or liqueur whisked vigorously over a double boiler to form a rich, creamy dessert. 

Ingredient

4 slightly firm bosc pears, peeled, stem still attached
1/2  cup sugar
3 cups of sweet dessert wine of choice
1 1/2 Tbsp lemon juice
4 slices of ginger
1/2 star anise
4 cloves
1/2 stick cinnamon
1/4 cup pomegranate concentrate

Method

Place all ingredients except for pears in a stock pot and bring to a boil. Peel pears, leaving them whole and stems intact Using a melon ball remove the core on the bottom. Once liquid is to a boil, gently place pears in liquid and turn down heat to a simmer. Cook pears for 30 to 45 minutes until tender. Turn very gently once or twice as they cook so they color evenly.

Remove the pears to a serving dish. Add pomegranate concentrate to the poaching liquid cook on medium heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, place a pear upright on each plate. Drizzle sauce over each pear spoon the sabayon around the pear. Sprinkle with chopped pistachios and garnish with mint leaves.

Sabayon Sauce

Ingredients
3 egg yolks
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1/4 cup plus 2 tblsp sweet white wine
1 tsp lemon zest

Beat the yolks and sugar together in a heatproof bowl until thick and pale.
Gradually whisk in the chosen wine. Add the lemon zest
Place bowl over saucepan of gently boiling water. Whisk constantly until custard is thick and creamy about 4 to 5 minutes.