Poached Pears with Jordan Champagne Sabayon

Poach the Pears:

In a large pot, combine sugar and ¼ cup water. Cook over medium heat until it turns a deep amber.

Carefully add the 7 cups water and chardonnay (it will bubble vigorously). Add cardamom, allspice and orange zest, then simmer 30 minutes.

Add lemon juice, orange juice and salt; return to a gentle simmer.

Submerge pear halves in the liquid. Cover with a parchment circle and weigh lightly to keep them submerged. Poach over low heat until tender but not mushy (20–30 minutes). Cool the pears in the liquid for best flavor.

Make the Sabayon:

In a heatproof bowl, whisk until pale and slightly warm (1–2 minutes).

Whisk in champagne and continue whisking until slightly thickened.

Place bowl over gently simmering water (without touching the water). Whisk constantly ~10 minutes, until: tripled in volume; light, glossy and airy; thick but still pourable.

Whisk in salt and cool over an ice bath. Once cool, gently fold in the whipped cream in 2–3 additions.

To Serve:

Plate warm or room-temperature pears.

Spoon sabayon generously over the top or serve alongside.

Optional: Reduce some poaching liquid to a syrup and drizzle for extra shine and citrus-spice flavor.