• 100g butter
• 8 firm pears, peeled, cored and quartered
• 200g caster sugar
• 250g caster sugar
• 100g unsalted pistachios
• lemon juice
• 4 egg yolks
• 60g caster sugar
• 2 tbsp water
• zest and juice of 2 lemons
• 50ml limoncello liqueur
In a frying pan, heat the butter until beginning to bubble but not burn. Add the pears and fry, stirring regularly until tender (about five minutes).
Add the sugar and cook until the sugar has browned. Turn the pears in the sugar and butter until fully coated. Reserve for service.
Melt the caster sugar in a frying pan until it caramelises and turns golden – please note that caramelised sugar is extremely hot and should be treated with care. Add the almonds and lemon juice, stir well and then spoon onto a buttered lipped baking sheet.
Leave to cool and then cut into wedges with a sharp knife or blend to a powder.
Heat a small saucier very gently over a low heat. Add the egg yolks, sugar and a tablespoon of water and whisk together vigorously over the low heat for 3-5 minutes until thickened and frothy.
Remove from the heat and whisk in the lemon zest and juice.
Spoon the sabayon onto a plate and top with caramelised pears and a sprinkle of crumbled praline.
Chef Neil Armstrong's tip
"Top with caramelised pears and a sprinkle of crumbled praline."