Recipe courtesy of Food Network Kitchen
Save Recipe Print
Warm Sabayon with Glazed Plums and Raspberries
Total:
15 min
Cook:
15 min
Total:
15 min
Cook:
15 min

Ingredients

Directions

1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.

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

3. 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. Add the wine and salt and beat until foamy. 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. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Warm Bacon and Shallot Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Coffee Sabayon

Recipe courtesy of Michele Urvater

Champagne Sabayon

Recipe courtesy of Susan Spicer

Tangy Sabayon Sauce

Recipe courtesy of Melissa d'Arabian

Phyllo Berry Sabayon Tart

Recipe courtesy of Stacie Pierce

Browse Reviews By Keyword

          Latest Stories