Recipe courtesy of Emeril Lagasse
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings

Ingredients

  • 1/2 cup Calvados, or other apple brandy
  • 6 egg yolks
  • 1/2 cup sugar
  • For the caramelized apples and pears:
  • 2 tablespoons butter
  • 1 pear, peeled, cored and diced
  • 2 apples, peeled, cored and diced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 3 tablespoons apple brandy

Directions

Preheat the oven to 400 degrees. For the Sabayon: In a double boiler, add the apple brandy. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside

For the caramelized apples and pears: In a saute pan, melt the butter. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. Saute for 5 minutes, or until the fruit begins to soften. Remove the pan from the heat. Add the 3 tablespoons brandy. Carefully flambe the brandy. When the flames go out, pour the apple mixture into a small baking dish. Top the mixture with the sabayon and place in the oven. Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.

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