The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Any combination of stone fruits can be used for this dessert. A nonreactive metal bowl is ideal for making sabayon because of its conductivity.
Note: The egg yolks in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Plump sour cherries capture the essence of early summer in this classic French dessert. Simmered in a sweetened wine syrup, the vibrant stone fruits create a sweet-tart topping that permeates and moistens each airy cake.
Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well. Sweet and crisp Galas have a yellow-orange skin with distinctive red striping and are also good cooked.