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Caramelized Apples And Pears With An Apple Sabayon

  • Yield: 4 servings


  • For the sabayon:
  • 1/2 cup Calvados, or other apple brandy
  • 6 egg yolks
  • 1/2 cup sugar
  • For the caramelized apples and pears:
  • 2 tablespoons butter
  • 1 pear, peeled, cored and diced
  • 2 apples, peeled, cored and diced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 3 tablespoons apple brandy


  • Preheat the oven to 400 degrees.
  • FOR THE SABAYON: Put the apple brandy in a double boiler set over medium heat. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside.
  • FOR THE CARAMELIZED APPLES AND PEARS: Melt the butter in a large skillet over medium heat. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. cook, stirring gently, until the fruit begings to soften, about 5 minutes. Remove the pan from the heat. Add the 3 tablespoons brandy and carefully flambé the brandy. When the flames go out, pour the apple mixture into a small baking dish. Top the mixture with the sabayon and place in the oven. Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.