- 2 eggs
- 50 g sugar
- 2 Pinch Williams pear brandy
- 1 Pinch salt
- 1 Tbsp sugar
- 150 ml cream
- 1 Tbsp butter
- 4 pears
- 2 Tbsp lemon juice
- 4 Tbsp clear honey
- 1 Pinch saffron threads
Separate the eggs. Whisk the egg yolks and 50g sugar with a hand mixer until fluffy, then stir in the Williams.
Whisk the egg whites into stiff peaks with a pinch of salt, add 1 table spoon of sugar towards the end of the whisking and continue whisking until the egg white is shiny.
Whisk the cream into stiff peaks and with the whisked egg white carefully fold into the egg yolk-sugar mix.
Rinse four moulds of about 200ml with cold water and fill with the mix, smooth out, cover and freeze for about 3 hours.
In the meantime, wash, half and deseed the pears and cut into wedges. Immediately drizzle with the lemon juice to stop them from going brown.
Melt the butter in a frying pan. Add the pears, pour over the honey, carefully mix in the frying pan and then sprinkle with the saffron threads.
Cover and steam for about 15 minutes on a low heat turning the pears over from time to time until they begin to soften. Put aside and leave to cool for a while.
After the freezing time, remove the moulds from the freezer, quickly dip into hot water and turn out onto serving plates. Lay the pear wedges beside it and pour over a little of the honey-saffron-jus.