Plum-and-Honey Sabayon Gratins

1. 1

   Preheat the broiler.

2. 2

   In a large skillet, melt the butter with 2 tablespoons of the honey over moderately high heat until foaming.

3. 3

   Add the plums and cook, turning occasionally, until softened and the honey has thickened slightly, about 6 minutes.

4. 4

   Scrape the plums and their juices onto a plate.

5. 5

   In a medium heatproof bowl set over a saucepan of simmering water, whisk the egg yolks, Moscato and the remaining 1/4 cup of honey until the mixture is thick and pale yellow, about 8 minutes.

6. 6

   Remove from the heat and whisk the sabayon until cooled slightly, about 1 minute.

7. 7

   Scrape the sabayon into four 8-ounce gratin dishes.

8. 8

   Top with the plums and their juices.

9. 9

   Transfer to a baking sheet.

10. 10

    Broil 3 inches from the heat for about 1 minute, until the sabayon is golden, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.