Apple Cider Sabayon Recipes

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Steps:

• Heat the oven to 250 degrees. Place the cut apples, 1 tablespoon sugar, maple syrup, orange zest, lemon zest, lemon juice, bay leaves, vanilla bean, cinnamon, mace, nutmeg, and star anise in a medium mixing bowl. Toss the mixture well to combine.
• Melt the remaining 1/3 cup sugar in a 12-inch cast-iron skillet over medium-high heat until the sugar has caramelized, about 4 minutes. If the sugar starts to brown unevenly, stir occasionally with a wooden spoon. Add the butter, and cook until melted.
• Reduce the heat to medium. Carefully place the apple halves, cut side down, into the skillet, and pour the rest of the ingredients from the mixing bowl over the apples. Cook for 4 to 6 minutes, until the apples begin to caramelize and the sauce starts to thicken slightly. Transfer the skillet to the oven, and bake for about 40 minutes. Remove the skillet from the oven and, using a spatula or tongs, carefully turn the apples over. Bake 20 minutes more, until the apples are very tender. Serve immediately with the Apple-Cider Sabayon.

Steps:

• Fill a large bowl with ice water.
• In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
• Storage
• Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
• Variations
• Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
• To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.

Steps:

• Trace outline of 1 pear half onto a piece of parchment paper. Cut out pear template. Set template aside.
• Mix 5 cups apple juice, brown sugar, molasses, ginger, cinnamon and nutmeg in heavy large saucepan. Cover and bring to simmer. Add pears and return mixture to simmer. Reduce heat. Cover and simmer slowly until pears are tender when pierced with knife, about 20 minutes. Using slotted spoon, transfer pears to plate. Boil poaching liquid in saucepan until reduced to generous 1 cup, about 25 minutes. Set aside.
• Preheat oven to 375°F. Line baking sheet with parchment paper. Place cold pastry on work surface. Using template as guide, cut 8 pear shapes from pastry. Place pastry cutouts on prepared baking sheet. Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar. Bake until pastry is golden, about 15 minutes. Cool on baking sheet.
• Transfer 1/2 cup pear poaching liquid to large metal bowl. Whisk in egg yolks and 2 tablespoons brandy. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160°F, about 4 minutes. Remove bowl from over water. (Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead. Store pastries in airtight container. Cover pears, poaching liquid and sabayon separately and refrigerate. Before serving, bring poaching liquid to room temperature. Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)
• Preheat oven to 350°F. Rewarm pastries in oven for 5 minutes. Place 1 pastry on each plate. Arrange 1 poached pear half off-center atop each pastry. Spoon reduced poaching liquid around pastries. Spoon sabayon atop pears.