Warm Sabayon with Glazed Plums and Raspberries

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   1.

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   Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes.

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   Add the plums and cook until soft and coated with syrup, 8 to 10 minutes.

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   Remove from the heat; stir in the raspberries.

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   2.

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   Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.

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   3.

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   In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl.

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   Add the wine and salt and beat until foamy.

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    Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes.

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    Remove from the heat and continue whisking to cool slightly.

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    Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.

* Per serving · 4 servings · Values may vary.