Raspberry-Nectarine Parfaits With Warm Peach Sabayon
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
49
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
2.5 cups
Raspberry (fresh, divided)1 cup
Sugar (divided)4 large
Egg Yolk1 cup
Peach Nectar (canned)Directions:
1
Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl
2
Let stand until juices form, about 5 minutes
3
Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend
4
Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes
5
Divide fruit mixture among 4 large glasses
6
Spoon warm peach sabayon over
7
Garnish with remaining berries and sliced almonds, if desired
8
Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl
9
Let stand until juices form, about 5 minutes
10
Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend
11
Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes
12
Divide fruit mixture among 4 large glasses
13
Spoon warm peach sabayon over
14
Garnish with remaining berries and sliced almonds, if desired