Fruit Cup with Plum Wine Sabayon

Author: Canadian Living

Japanese plum wine or sherry adds richness to this classic foamy egg sauce. You can prepare it ahead to serve chilled or warm it slightly over lukewarm water.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 2 cups pineapple chunks
  • 1 cup seedless red grape cut in half
  • 1 cup sliced peeled kiwifruit
  • 1 cup orange segment
  • 1 cup chunks honeydew melons
Sabayon:
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 1/2 cup plum wine
  • 1/2 cup sweet sherry

Method

In large glass bowl, toss together pineapple, grapes, kiwifruit, orange and honeydew. (Make-ahead: Cover and refrigerate for up to 1 day.) Divide among 6 dessert goblets or dishes.

Sabayon: In large heatproof bowl over saucepan of gently simmering water and using electric beaters, beat egg yolks with sugar until pale and thickened, about 2 minutes. Remove from heat. Scrape down side of bowl.

With beaters at high speed, slowly pour in plum wine, beating until texture of softly whipped cream, about 6 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.) To serve, spoon over fruit.

Nutritional facts <b>Per serving:</b> about

  • Sodium 12 mg
  • Protein 3 g
  • Calories 190.0
  • Total fat 4 g
  • Cholesterol 136 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Fruit Cup with Plum Wine Sabayon

Login