Fruit Cup with Plum Wine Sabayon 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




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


  • Iron 6.0
  • Folate 24.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 93.0
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Baking & Desserts

Fruit Cup with Plum Wine Sabayon