- 4 ‘Poire William’ pears
- 1 l sugar water
- the juice and zest of 1 lemon
For the galettes:
- 4 slices of spice cake
- 150 g flour
- 250 g caster sugar
- 8 eggs
For the sabayon:
- 4 egg yolks
- 10 cl ‘Poire William’ brandy
- 20 g caster sugar
- 1 tsp cinnamon
Peel the pears, quarter them, remove the core and marinate them for about an hour in the sugar water with the lemon juice and the zest.
Pre-heat the oven to 120 °C. Bake the spice cake in the oven for about 20 minutes. Grind and combine with the flour and the caster sugar. Mix in the eggs. Spread this mixture on parchment paper and place in a pre-heated oven at 180 °C. Bake for 14 minutes to obtain a tasty galette.
Prepare the sabayon. Mix in the cinnamon. Combine all the ingredients in a saucepan and beat over high heat with a whisk until you obtain an airy mixture. Make sure the mixture does not burn by taking the saucepan off the heat now and then, while whisking.
- 4Let the pears drain on a paper towel.
Place a drained pear on a piece of galette and pour over the sabayon sauce. Serve immediately.