These fun, fruity watermelon poached pears with sabayon are a perfect addition to any elegant tea party. The rich colours are just an added bonus, on top of divine flavours.
Recipe and styling by Sarah Dall
Photograph by Dawie Verwey
Watermelon poached pears with sabayon
- 6 pears, peeled and cored
- 1L watermelon juice
- 1 vanilla pod, split
- 200g (1 cup) sugar
- 4 egg yolks
- 60ml (¼ cup) castor sugar
- 125ml (½ cup) sparkling wine
Place the pears, watermelon juice, vanilla pod and sugar into a medium sized pot.
Cut a disc or round from greaseproof paper to match the size of the pot, and cut a small hole in the centre of the disc. Use the disc to cover the contents of the pot, pressing down lightly.
Bring to a gentle simmer and poach until the pears are cooked through, 20 minutes. Leave the pears in the poaching liquid and refrigerate to cool completely.
Place the egg yolks, castor sugar and sparkling wine in a large glass bowl over a pot of simmering water. Whisk until the sabayon is thick, pale and fluffy, and holds a figure of 8.
Serve the sabayon immediately with the poached pears.