Although we can’t quite believe it, December is only around the corner! Where has the year gone? It’s the time of year for a Christmas Dinner Party! Music to my ears… Anyway, before I get carried away let’s talk food!

We always find we go to more dinner ‘n drinks parties in December than we do for the rest of the year combined! I mean… we aren’t complaining. Who doesn’t love a good festive dinner party?! Well as you probably know, we love being the hosts with the most and because we adore you all so much, we are giving you an early Christmas present in the form of this brilliant Poached Pears and Sabayon Sauce Recipe!

This trusted winter warmer is a dinner party fave that adds a beautiful splash of colour to the table! We don’t know about you, but we can’t resist a good poached pear!


Without further ado…

Poached Pears with a Sabayon Sauce!


(Serves 6)

6 pears peeled, leaving stem on
600ml of white wine or enough to cover the pears
splash of marsala wine
1 lemon zest
250g of caster sugar
2 star anise
1 vanilla pod 

Sabayon Sauce:
4 egg yolks
75g of caster sugar
4 tbsp of marsala wine
1 red chilli chopped
zest of 1 lemon 


For the Poached Pears:

Put the white wine, marsala wine, lemon zest, sugar, star anise and the vanilla pod into a saucepan and bring to simmer.

When the sugar has dissolved  put the pears in and make sure they are covered and simmer for 10 minutes until soft.

Remove the pears and reduced the liquid until a  syrup. 

For the Sabayon Sauce:

Whisk the egg yolks, the sugar and lemon zest  together in a bowl over a bain-marie. Once foamy, slowly add the marsala wine while whisking constantly. 

Keep whisking until the sauce thickens to a custard-like consistency (add your chilli  now if using ) 


Can substitute the marsala for sweet white wine or a sherry, lemon juice  or coffee. 

You can add whipped cream or egg whites to the Sabayon to make it thicker and more mousse-like. 

We hope you enjoy this as much as we do!

Lots of festive love,

The Avenue xx