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
Sabayon:
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
- Folate 24.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 93.0
