PEAR RIESLING TRIFLE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
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For the pears:
8 ripe firm pears
1 1/2 cups granulated sugar
1/4 cup Riesling wine
Pinch of salt
2 tablespoons freshly squeezed lemon juice
For the Riesling Sabayon:
8 large egg yolks
1/2 cup granulated sugar
3/4 cup Riesling wine
Pinch of salt
1 1/4 cups heavy whipping cream
For Assembly:
1 recipe Vanilla Genoise (recipe follows)
Equipment:
2 1/2-quart bowl, preferably glass

Pears:

Peel, core and slice the pears 1/2-inch thick. Combine the pears in a
large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
medium-high heat until the juices start to evaporate, 10 to 15
minutes. In
a food processor, roughly puree the pears. Set aside to cool.

Riesling Sabayon:

Fill a medium saucepan 1/3 full of water. Bring the water to a low
boil.

Fill a medium bowl with ice water. Set aside.

In a stainless steel bowl, whisk together the egg yolks, sugar,
Riesling,
and salt. Set the bowl into the pot of water, making sure that the
water
doesn’t touch the bottom of the bowl. Cook, whisking constantly,
until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk
until
cool.

In a separate bowl, whisk the cream until soft peaks form. Fold it
into the
Riesling mixture. Refrigerate until you are ready to assemble the
trifle.

Assembly:

Cut the genoise in half horizontally with a knife.

Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and
fit
pieces of the genoise over the sabayon in a single layer. Cover with
2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering
in the
same manner, ending with sabayon.

Refrigerate for at least 6 hours before serving.

This trifle can be made 1 to 2 days ahead.

Yield: 8 to 10 serving

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NOTES : (Recipes courtesy of Emily Luchetti

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