Warm Sabayon With Glazed Plums And Raspberries
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Light Brown Sugar2 tbsps
Unsalted Butter2 cups
Raspberry4 large
Egg Yolk1 cup
Granulated Sugar1 cup
ChardonnayDirections:
1
Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes
2
Add the plums and cook until soft and coated with syrup, 8 to 10 minutes
3
Remove from the heat; stir in the raspberries
4
Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat
5
In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl
6
Add the wine and salt and beat until foamy
7
Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes
8
Remove from the heat and continue whisking to cool slightly
9
Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top