Fruit Cup with Plum Wine Sabayon
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 190 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 136 mg |
| sodium | 12 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 8 |
| vit C | 93 |
| folate | 24 |
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.
Ingredients
Preparation
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.
Additional information :
Variation
Fruit Cup with Citrus Sabayon: Substitute 1/2 cup (125 mL) orange juice and 3 tbsp (50 mL) lemon juice for plum wine. Fold in 1 tbsp (15 mL) each grated orange and lemon rinds at end.
Source : Canadian Living Magazine: April 2003
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