Sliced Stone Fruits With Muscat Sabayon Recipes

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FRUIT SABAYON



Fruit Sabayon image

Make and share this Fruit Sabayon recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
6 egg yolks
3 tablespoons sugar
2 cups seasonal fruit, chopped
ice cream (optional)

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.

Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6

SLICED STONE FRUITS WITH MUSCAT SABAYON



Sliced Stone Fruits with Muscat Sabayon image

Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 plums or Pluots
2 apricots
1 nectarine
8 sweet (Bing) cherries
4 large egg yolks, room temperature
2 tablespoons sugar
1/4 cup Muscat de Beaumes-de-Venise wine

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.

GRILLED STONE FRUIT



Grilled Stone Fruit image

I love to serve simple fruit desserts for both the family and company. You cannot get any simpler. You can basically use whatever stone fruit is available.

Provided by Wendys Kitchen

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 peaches, halved and de-pipped
4 nectarines, halved and de-pipped
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
ice cream or mascarpone cheese, to serve

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.

Nutrition Facts : Calories 124.8, Fat 0.7, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 30.6, Fiber 3.9, Sugar 25.6, Protein 2.3

ZABAGLIONE



Zabaglione image

Egg yolks are whipped with sugar and a fragrant fortified wine to make this creamy foam known as Zabaglione. Black pepper cookies provide crisp textural contrast, and their spice cuts the dessert's richness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
1/2 cup sweet Marsala wine
Black Pepper Cookies, for serving

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.

GRAPEFRUIT SABAYON GRATIN



Grapefruit Sabayon Gratin image

Categories     Citrus     Egg     Dessert     Broil     Quick & Easy     Grapefruit     Fortified Wine     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 ruby red grapefruit at room temperature
2 large egg yolks
1/4 cup sugar
1/4 cup sweet dessert wine such as Orange Muscat
Special Equipment
4 shallow (5- to 6-oz) individual gratin dishes or a 1-qt shallow flameproof dish; an instant-read thermometer

Steps:

  • Preheat broiler.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
  • Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140°F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
  • Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.

CHAMPAGNE SABAYON



Champagne Sabayon image

Make and share this Champagne Sabayon recipe from Food.com.

Provided by stimied

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup sugar
10 egg yolks
1 cup champagne

Steps:

  • In the top of a double boiler, whisk together sugar and egg yolks.
  • Stir in champagne.
  • Place over simmering water, whisking constantly, until mixture becomes thick and foamy.
  • Chill until firm.

Nutrition Facts : Calories 243.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 314.7, Sodium 14.2, Carbohydrate 35.3, Sugar 33.8, Protein 4.1

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