Nectarine and Peach Gratin with Cinnamon Sabayon Recipe

1. 1

   In a large bowl, toss together the peaches, nectarines, and blueberries.

2. 2

   Divide the fruit evenly among six 1-cup (8-fl oz/250-ml) gratin dishes and place on a baking sheet.

3. 3

   Preheat broiler (griller).

4. 4

   Pour water to a depth of 3 inches (7.5 cm) into a saucepan and bring to a gentle simmer over medium-low heat.

5. 5

   Meanwhile, in a heatproof bowl, wisk together the wine, honey, eggs, orange zest, and cinnamon.

6. 6

   Place the bowl over (not touching) the barely simmering water in the pan.

7. 7

   Whisk constantly until the egg mixture triples in volume and is thick and foamy, about 8 minutes.

8. 8

   Remove from the heat and spoon over the fruit to cover completely.

9. 9

   Broil (grill) about 4 inches (10 cm) from the heat source until golden, about 3 minutes.

10. 10

    remove from the broiler and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.