Warm Sabayon with Glazed Plums and Raspberries

1. 1

   1.

2. 2

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

3. 3

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

4. 4

   Remove from the heat; stir in the raspberries.

5. 5

   2.

6. 6

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

7. 7

   3.

8. 8

   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.

9. 9

   Add the wine and salt and beat until foamy.

10. 10

    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.

11. 11

    Remove from the heat and continue whisking to cool slightly.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.