Fruit Cup with Plum Wine Sabayon
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.
Servings: 6
Ingredients:
| 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% |
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2 cups (500 mL) pineapple chunks
1 cup (250 mL) seedless red grapes, cut in half
1 cup (250 mL) sliced peeled kiwifruit
1 cup (250 mL) orange sections
1 cup (250 mL) honeydew melon chunks
Sabayon:
4 egg yolks
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) plum wine or sweet sherry
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
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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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