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Autumn Fruits with Sherry Sabayon Sauce

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Recipe

 

Yield

6 servings

Prep

5 min

Cook

5 min

Ready

10 min
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Sauce
3 large egg yolks
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2 tablespoons sugar
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cup sherry
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cup heavy whipping cream
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1 teaspoon orange zest
grated
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Fruit
1 each picante sauce
*
8 each figs
fresh or 2 pints strawberries
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2 cups grapes, seedless
green
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½ cup almonds
sliced
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Ingredients

Amount Measure Ingredient Features
Sauce
3 large egg yolks
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3E+1 ml sugar
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158 ml sherry
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158 ml heavy whipping cream
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5 ml orange zest
grated
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Fruit
1 each picante sauce
*
8 each figs
fresh or 2 pints strawberries
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473 ml grapes, seedless
green
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118 ml almonds
sliced
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Directions

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

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 26256% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 16mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 13% Vitamin C 12%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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