Using a melon baller, core each pear through its base so the pears remain whole.
Sprinkle with lemon juice and set aside.
In a saucepan, bring maple water to a boil. Simmer 2-3 minutes.
Stand pears in simmering maple water and cook over low heat for about 20 minutes or until the tip of a knife can be inserted easily.
Remove from heat, let cool, then refrigerate pears in poaching maple water until cooled (about 2 hours).
Remove pears. In a saucepan, reduce maple water over high heat until syrupy.
Chill syrup or serve warm over the pears.
Beat egg yolks, maple water and maple syrup together in a heavy-bottomed saucepan, off the heat. Cook over a medium heat stirring constantly for 3 to 4 minutes until the mixture turns thick and creamy. Serve immediately.
Note: Sabayon can be used in the place of crème anglaise or custard in certain desserts.
1 liter (4 cups) of sap certified NAPSI
5 egg yolks
60 ml (1/4 cup) maple sugar
45 ml (3 tbsp.)
15% Cooking cream
15 ml (1 tbsp.) Yuzu juice
3 ml of Yuzu powder
45 ml (3 tbsp.) Maple sugar (for sprinkling)
Recipe developed by
M. Philippe Mollé
Source: Federation of Quebec Maple Syrup Producers 2013 All Rights Reserved
Reduce the sap in half.
Whisk the egg yolks with the sugar maple and the cream.
Stir in yuzu juice.
Pour into ramekins or other containers.
Line the top of a double boiler with newsprint.
Put in the ramekins.
Bake at 350 º F for about 30 minutes.
Remove and let cool.
When they are cold or warm, either, sprinkle jars of sugar maple fine powder mixed with yuzu