Recipe

Williams pear jalousies with Valais Williams pear brandy AOP zabaglione

Williams pear blinds and sabayon with Valais pear brandy, Valais, Switzerland

Preparation

Pear jalousies

  1. Cut the pears in half lengthways, remove the pips and make several incisions on the rounded side of the fruit.
  2. Put the pears in a bowl and add 1 tbsp sugar and the lemon juice. Mix it all together.
  3. Place the pear halves on the rolled-out puff pastry, which has been placed on a baking tray lined with greaseproof paper.
  4. Using a brush or a spoon, spread the apricot jam over the pears.
  5. Carefully cut the pastry around the pears, leaving a 1cm border.
  6. Sprinkle the remaining sugar over the pastry border.
  7. Cook at 200°C for 15 minutes.
  8. Set aside.


Brandy zabaglione

  1. Fill half a pan with water.
  2. Put all of the ingredients into a bowl that can be placed over the pan without touching the water.
  3. Heat the water and whisk the mixture until smooth.

Finish

  1. Place the lukewarm jalousies on a plate and top with zabaglione.

 

Recipe: Bon App!

Williams pear blinds and sabayon with Valais pear brandy, Valais, Switzerland Cut the pears in half lengthways, remove the pips and make several incisions on the rounded side of the fruit. Put the pears in a bowl and add 1 tbsp sugar and the lemon juice. Mix it all together. Place the pear halves on the rolled-out puff pastry, which has been placed on a baking tray lined with greaseproof paper. Using a brush or a spoon, spread the apricot jam over the pears. Carefully cut the pastry around the pears, leaving a 1cm border. Sprinkle the remaining sugar over the pastry border. Cook at 200°C for 15 minutes. Set aside.