Autumn Fruits With Sherry Sabayon Sauce Recipe

Step 1

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or halve strawberries.

Step 2

Whisk yolks and sugar to blend in top of stainless steel double boiler. Gradually whisk in half of sherry. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes. Remove from over water and refrigerate until cool, whisking occasionally. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel. Can be prepared 6 hours ahead and chilled.

Step 3

To serve, arrange cantaloupe slices around center of plates. Combine figs or strawberries and grapes and mound in center. Spoon sauce over and sprinkle with toasted almonds.

from _Bon Appetit_, October 1987.

Things You'll Need

  • 3ea Egg yolks
  • 2tb Sugar
  • 2/3c Sherry
  • 2/3c Whipping cream
  • 1ts Orange peel, grated
  • 1ea Cantaloupe
  • 8ea Figs, fresh -OR-
  • 2pt Strawberries
  • 2c Green grapes
  • 1/2c Almonds, sliced

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