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Recipe details
Pear and Apricot Gratin with Sabayon
Tender pear and apricot baked beneath a lightly browned, custardy sabayon topping.
≈ 160 kcal/100 g · ≈ 400 kcal/serving
38 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Ripe pear120 g
Fresh apricot80 g
Heavy cream30 ml
Egg yolk1 large yolk
Sugar20 g
Cookware and utensils
Small gratin dish
Saucepan
Whisk
Baking sheet
Directions
01
Heat the oven to 220°C / 425°F.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
220°C / 425°F
02
Arrange the pear and apricot in the gratin dish.
Products
Ripe pear — 120 g; Fresh apricot — 80 g
Action
Arrange
Time
2 min
Temperature
Room temperature
03
Sprinkle half the sugar over the fruit.
Products
Sugar — 20 g
Action
Sprinkle
Time
1 min
Temperature
Room temperature
04
Bake the fruit until tender.
Products
Ripe pear — 120 g; Fresh apricot — 80 g
Action
Bake
Time
12 min
Temperature
220°C / 425°F
05
Whisk the yolk, cream, and remaining sugar in a heatproof bowl.
Products
Egg yolk — 1 large yolk; Heavy cream — 30 ml; Sugar — 20 g
Action
Whisk
Time
2 min
Temperature
Room temperature
06
Warm the mixture over a saucepan of simmering water until it coats a spoon.
Products
Egg yolk — 1 large yolk; Heavy cream — 30 ml; Sugar — 20 g
Action
Warm
Time
7 min
Temperature
71°C / 160°F
07
Pour the sabayon over the baked fruit.
Products
No products at this step
Action
Pour
Time
1 min
Temperature
Warm
08
Bake the gratin until the top is lightly browned.
Products
No products at this step
Action
Bake
Time
7 min
Temperature
220°C / 425°F
09
Cool the gratin for 1 minute before serving.
Products
No products at this step
Action
Cool
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available