Poached Pears with Black Pepper and Lemon Sabayon


Poached Pears with Black Pepper and Lemon Sabyanon // www.acozykitchen.com

I apologize in advance but I’m currently having a bit of a moment with pears. Let me live. In only a moment’s time I’ll be forced to have a moment with stuffing and turkey and then it’ll be Valentine’s Day. Can you tell I’m grumpy about the year going so quickly?

The holidays always half excite me and then half stress me out. It’s the impending end of the year that always wrecks my nerves. It’s the sound of a bazookas and that sad-ass New Year’s song that always plays. It has a blue tone to it that’s supposed to signal a new beginning. For me it’s just like omg what this year is over how??!?! where did it go?!?! So, for now I’m just gonna eat a (seemingly) fancy dessert that I’m sure I’m pronouncing incorrectly.

Poached Pear with Black Pepper and Lemon Sabayon // www.acozykitchen.com

Poached Pear with Black Pepper and Lemon Sabayon // www.acozykitchen.com

I made this dessert on a whim a few weeks ago while I was on vacation and it was surprisingly simple. The sweet vermouth, along with the spices like cinnamon and star anise impart a really nice warm flavor to the poached pears. And the sabayon is much fancier sounding that it actually is–it’s basically just whipped, gently cooked egg yolks, flavored with sugar and lemon and pepper. I love it all so very much.

The best part about poaching pears is that it can be done ahead of time. These pears can be poached the day before, kept in the fridge in its syrup and then served the next day. So awesome.

I love lemon on top of the warmly spiced pears. And the black pepper adds a nice savory element to this not-too-sweet dessert.

Poached Pear with Black Pepper and Lemon Sabayon // www.acozykitchen.com

Also, when you serve this and are all like, this is poached pears with a lemon and black pepper SABAYNON, people will think you’re crazy fancy and skilled.

It’s a good look.

Poached Pear with Black Pepper and Lemon Sabayon // www.acozykitchen.com

Poached Pears with Black Pepper and Lemon Sabayon


Poached Pears:

  • 1 cup sweet vermouth
  • 3 cups water
  • 1 cup white granulated sugar
  • 1 cinnamon stick
  • 1 star anise
  • Pinch salt
  • 3 bosc pears, peeled, cut in half and cored

Lemon Black Pepper Sabayon:

  • 2 tablespoon lemon juice
  • 1/4 cup sweet white wine
  • 1/4 cup sugar
  • 1/2 teaspoon black pepper
  • 6 large egg yolks


Poached Pears:

  • To a large saucepan, combine the vermouth, water and sugar. Heat over medium until the sugar dissolves and a light boil has started. Add the cinnamon stick, star anise, pinch of salt and pear halves. Turn the heat down to a simmer and then cover the pot; cook for 20-30 minutes, until the pears are tender when poked with the tines of a fork. Remove from the heat and prepare the sabayon. Alternatively, you can make the poached pears the day ahead and store the pears in their syrup, covered, in the refrigerator.

Lemon Black Pepper Sabayon:

  • In a large, stain-less steel or glass bowl, combine the lemon juice, wine and sugar. Add the pepper and the egg yolks and begin whisking with a hand-whisk or a hand-mixer. I used the latter.
  • Bring a saucepan of water to a light boil and place the bowl atop, being sure the bottom of the bowl doesn't touch the water. Continue whisking vigorously, about 3-5 minutes, until the mixture is thick and frothy.
  • To assemble, place a poached pear half in a small bowl or glass, top with sabayon and chopped walnuts.
Nutrition Facts
Poached Pears with Black Pepper and Lemon Sabayon
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Leave a Reply

  • Reply Belinda @themoonblushbaker November 6, 2013 at 12:38 am

    You have finally seen the light! I have always love pears. The end of the year always causes anxiety for me too, I find that I count the ways I could of done the year better, not the mention holidays with relatives (shudder).
    These look so elegant and that Sabyanon looks so divine and creamy!

  • Reply Sarah | The Sugar Hit November 6, 2013 at 2:59 am

    That sabayon looks gorgeous – such an under-utilized dessert element.

  • Reply Elisa @ Insalata di Sillabe November 6, 2013 at 4:18 am

    I’m in love with this sophisticated dessert! I’ll be making this for the holidays and I’m sure it will make a great impression on my guests! Thanks Adrianna for this easy to make, yet so fancy-looking dessert!

    xo, Elisa

  • Reply Kristel Poole November 6, 2013 at 5:31 am

    Yummmm! I can’t tell you how nice it is to see something like this in a sea of pumpkin spice. πŸ™‚

  • Reply cindy November 6, 2013 at 6:03 am

    live your life! I am having a moment with sweet vermouth lately…using it to deglaze all sorts of things. I love sabyanon too! my husband doesn’t, but since he never cooks…tough cookies, bro.

  • Reply Ali @ Inspiralized November 6, 2013 at 6:08 am

    This looks sensational – also, I love that little pear pepper holder!

  • Reply Laura (Blogging Over Thyme) November 6, 2013 at 6:18 am

    Please, don’t stop with the pears! They are one my favorite fruits, period. Love this dessert–so creative (you do the most creative flavor pairings) and beautiful.

  • Reply Michelle November 6, 2013 at 6:45 am

    In French, we say Sabayon. What a glorious recipe! Merci!

  • Reply erin @ yummy supper November 6, 2013 at 6:51 am

    Oooooh, I love poached pears and your lemon sabyanon is brilliant! It’s nice to have a little creaminess with the pears.
    I’m diggin your propping too of course. That little pear bowl is too darned cute:)
    Hope you’re well Adrianna!

  • Reply caro November 6, 2013 at 7:00 am

    psssst… not to be this person, but you’ve written “sabyanon” in the title instead of “sabayon”. just a friendly heads-up!

  • Reply Amy November 6, 2013 at 11:05 am

    Can Sabayon be fromzen? I have lots of egg yolks, but no pears at the moment. Also, where can I get the beautiful wooden pear pepper holder. It is just lovely.

  • Reply Abby @ The Frosted Vegan November 6, 2013 at 1:02 pm

    You fancy ass dessert lady you, get those pears! I agree about the holidays, they are half stress and half exciting, bah!

  • Reply Nicole ~ Cooking for Keeps November 6, 2013 at 6:11 pm

    This looks just heavenly. I’m always partial to pear desserts around this time of year.

  • Reply joelle (on a pink typewriter) November 7, 2013 at 10:34 am

    Poaching fruit seems so fancy. πŸ˜‰

  • Reply Cass @foodmyfriend November 7, 2013 at 3:36 pm

    They stress me too but I look forward to making my baked gifts πŸ™‚ It’s so time consuming but so fun as well. Love your pears – they are perfect!

    • Reply Adrianna Adarme November 7, 2013 at 8:54 pm

      I loooove making homemade food gifts. I always love that part. πŸ™‚

  • Reply francesca November 8, 2013 at 12:27 am

    The Dutch usually poach pears in red wine and call it a day, but this looks so much lovelier! And I super love the idea of a crack of pepper thrown in there.

  • Reply Aura November 8, 2013 at 5:48 pm

    this is just the best dessert ever!!! I just prepared it!! and it was a hit in this house. the black pepper adds that interesting balance without being overwhelming and the combination of flavors of vermouth in the pears and sweet white wine in the sabayon are incredible. thanks for such wonderful recipe!

  • Reply Rebecca November 9, 2013 at 2:47 pm

    I love the look of your dessert with the half pears inside πŸ˜€