Sliced Stone Fruits With Muscat Sabayon Recipes

Steps:

• 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.

Steps:

• Whisk yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
• Set bowl over a pan of barely simmering water. Add Marsala; whisk until mixture almost doubles in volume, about 15 minutes, scraping down sides of bowl as needed. Serve with pepper cookies.

Steps:

• Cut the 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 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 light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
• Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.

Steps:

• Heat water in a pan.
• Allow it to boil.
• The pan is to be used as a double boiler.
• Reduce heat, allow to simmer.
• Beat egg yolks in a bowl.
• Add sugar to the egg yolks.
• Mix well.
• Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
• Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
• Put the chopped fruits in a bowl.
• Pour the sabayyon over the fruits.
• Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
• Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
• Pour the sabayyon over this.

Steps:

• Preheat grill to high. You can use an outdoor barbeque but place fruit cut side down.
• Place fruit in heatproof dish and sprinkle with sugar and cinnamon.
• Grill for 10 - 15 minutes until caramelised.
• Serve warm with icecream or cheese.