Roasted Autumn Fruits with Torched Sabayon
When you try this recipe, make sure your fruit pieces are all about the same size. This will allow you to roast it all at the same time. Also, when choosing apples and pears, look for firm green varieties.
Excerpted from Earth to Table by Jeff Crump and Bettina Schormann Copyright © 2009 by Jeff Crump and Bettina Schormann. Photographs Copyright © 2009 by Edward Pond. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- Fruit
- 20 red or green grapes
- 3 large plums cut into wedges
- 2 medium pears cut into wedges
- 2 medium green apples (such as Granny Smith), cut into wedges
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- Sabayon
- 6 large egg yolks
- 3 tbsp granulated sugar
- 1/4 cup late harvest sweet wine
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Fruit
- Preheat oven to 400°F. On a baking sheet, combine grapes, plums, pears, apples, sugar and butter; toss to coat and spread out in a single layer. Bake until soft, about 15 minutes. Let cool.
Sabayon
- In a large, stainless steel bowl, whisk together egg yolks and sugar. Set over a pot of simmering water (the bowl should not touch the water). Pour in wine and whisk vigorously to incorporate air until mixture has doubled in volume and is thick like whipped cream, about 10 minutes. You can use an electric mixer if it's easier.
To Assemle
- Divide fruit among 6 dessert plates. Spoon sabayon over fruit. If desired, quickly wave a blowtorch over the surface to brown the sabayon.
