Recipes

Williams pear jalousies with Valais Williams pear brandy AOP zabaglione

Name: Williams pear jalousies with Valais Williams pear brandy AOP zabaglione
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Pear jalousies; 6 Williams pears from Valais; 1 sheet of puff pastry; 3 tbsp sugar; 4 tbsp Valais apricot jam; 4 tbsp lemon juice; Brandy zabaglione; 80 g sugar; 4 egg yolks; 1 dl Valais pear juice; 2 cl Valais Williams pear brandy AOP

Category
Dessert
Difficulty
Easy
Nutritional value / pers.
705 kcal
Total time
35 min
Preparation time
20 min
Cooking time
15 min

Preparation

Pear jalousies

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.

Brandy zabaglione

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