Sliced Stone Fruits with Muscat Sabayon
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.
- Servings: 4
Source: Martha Stewart Living, July 2007
FOR THE FRUITS
- 2 plums or Pluots
- 2 apricots
- 1 nectarine
- 8 sweet (Bing) cherries
FOR THE SABAYON
- 4 large egg yolks, room temperature
- 2 tablespoons sugar
- 1/4 cup Muscat de Beaumes-de-Venise wine
Cut large fruits into 1/2-inch-thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over a pan of simmering water (water should be about 2 inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is lightly frothy, and is as thick as softly whipped cream, about 3 minutes. If yolks begin to cook at sides of bowl, continue to whisk while lifting the bowl about 3 to 4 inches above the simmering water.
Spoon sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.