Food & Cooking Recipes Dessert & Treats Recipes Sliced Stone Fruits with Muscat Sabayon 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit. Ingredients 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 ¼ cup Muscat de Beaumes-de-Venise wine Directions 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. Cook's Notes 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. Rate it Print