Baked Pears With Grand Marnier Sabayon

Serves 4

1 vanilla bean, halved lengthwise
1 pound pears (Anjou variety), peeled, cored, and sliced
1 tablespoon unsalted butter, melted
1 cup granulated sugar, divided
4 large egg yolks
1/3 cup Grand Marnier
2 tablespoons water

Preheat the oven to 350˚F. Using a small, sharp knife, scrape the seeds from vanilla bean into a 13- X 9-inch baking dish. Add the pears, butter, and 1/2 cup of sugar, and toss to coat the pears.

Bake uncovered until the pears are tender and syrup forms, gently stirring halfway through cooking, about 25 minutes. (Cooking time may vary depending on the ripeness of the pears.)

Whisk the remaining 1/2 cup of sugar with the egg yolks, Grand Marnier, and water in a large metal bowl to blend. Place the bowl over a saucepan of simmering water. Whisk the yolk mixture over the simmering water until pale, light, and fluffy, about 5 minutes.
Spoon the warm sabayon over the fruit mixture. Place in a 400˚F oven for 3 to 5 minutes until the sabayon turns golden brown.

Divide the pears and sabayon evenly among four plates. Serve immediately.

TD&N Nutrient Analysis: Calories: 389; Total Fat: 7 g; Saturated Fat: 3 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 3 g; Cholesterol: 212 mg; Sodium: 9 mg; Carbohydrates: 73 g; Fiber: 4 g; Protein: 3 g

— Recipe by Chef Hari Nayak