Moulard and Maine Pear Tarte Tatin with a Savory Thyme and Pomegranate Sabayon with Quenelle of Whipped Brie

Moulard and Maine Pear Tarte Tatin with a Savory Thyme and Pomegranate Sabayon with Quenelle of Whipped Brie

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Credit: Nathan Beriau, chef de cuisine, Harraseekett Inn, Freeport, Maine
The National Culinary Review, November 2003

Ingredients

Savory Thyme and Pomegranate Sabayon
Yields 1 quart
5ounces Marsala wine
10 sprigs thyme
8 egg yolks
4 ounces granulated sugar
Pinch salt
2 ounces pomegranate juice
1 ounce rice wine vinegar
8 ounces heavy cream (optional for stability of sauce at service)

Moulard and Maine Pear Tarte Tatin
Yields 1 serving
1 deep soufflé cup, copiously buttered and sugared
1/2 Maine pear, thinly sliced (braised or raw)
2 tablespoons duck confit
1 piece puff pastry, cut the same diameter as the soufflé cup
1 egg, beaten for wash
Pinch rock salt

Quenelle of Whipped Brie
Brie, as desired, room temperature

Instructions

Savory Thyme and Pomegranate Sabayon
Method: In a saucepan combine Marsala and thyme. Bring to a boil, remove from heat, and allow herbs
to steep 45 minutes. Combine egg yolks, sugar, and salt in a stainless steel bowl. Add thyme-infused Marsala, pomegranate juice, and rice wine vinegar to mixture. Place bowl over lightly simmering water and whisk vigorously until sauce thickens. Serve immediately as is, or, at service, whip cream to a soft peak and gently fold into mixture. Do this over an ice bath to assure that mixture is cold.

Moulard and Maine Pear Tarte Tatin
Method: To assemble, layer pear slices, duck confit, and pastry. Repeat until one half soufflé cup is
filled. Finish top layer with pastry. Score pastry and brush with egg wash. Bake at 350° F for 8-
10 minutes. When tart is done, immediately remove from soufflé cup by turning upside down.
The pastry should slide right out.

Quenelle of Whipped Brie
Method: Place Brie in mixer with paddle attachment, and whip 2 minutes. Form into quenelles.
To serve, place tarte on warm plate, garnish with sauce, cheese, and a bit of rock salt.

Tags

Dessert, Poultry, The National Culinary Review

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