Sliced Stone Fruits With Muscat Sabayon – a delicious recipe with plums, apricots, nectarine, cherries, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the fruits into 1/2 inch thick slices.
2
Halve and pit cherries.
3
Divide among 4 serving dishes or cups.
4
Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl.
5
Set bowl over pan of simmering water (water should be about 2-inches below bowl).
6
Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes.
7
If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
8
Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
172
kcal
Calories
10
g
Fat
9
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 plums, 2 apricots, 1 nectarine, 8 sweet bing cherries, and more.
Yes, Sliced Stone Fruits With Muscat Sabayon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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