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1
Prepare a medium-hot fire (425 to 450F) in a wood-fired grill.
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2
Stir the sugar into the orange juice until dissolved.
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3
Brush the cut fruit with the sugar mixture.
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4
Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked.
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5
Move to indirect heat and continue to cook to the desired softness.
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6
Remove from the heat and set aside to cool.
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7
Slice the fruit and keep each kind in a separate bowl.
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8
Let stand at room temperature for 30 minutes to allow flavors to mix.
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9
Portion an assortment of the fruits into 6 bowls.
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10
Top with the zabaglione and garnish with mint leaves.
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11
Combine all the ingredients in a stainless steel bowl and set aside.
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12
Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water.
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13
Bring to a simmer.
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14
Whisk the egg mixture in the bowl.
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15
Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy.
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16
Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs.
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17
The total cooking time will be about 8 minutes.
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18
Remove the bowl from the heat and whisk to cool slightly.
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19
Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours.
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20
It may need to be whisked again just before serving.
