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Autumn Fruits With Sherry Sabayon Sauce

Autumn Fruits With Sherry Sabayon Sauce comes together with Egg Yolks, Sugar, Sherry, Whipping Cream, and T Orange Peel Grated Fruit. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 pc
• 2 tbsp
• 2/3 cup
• 2/3 cup
• 1
• 1 pc
• 8 pc
• 2 pt
• 2 cup
• 1/2 cup

Method (preview)

1. 1

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

2. 2

   Whisk yolks and sugar to blend in top of stainless steel double boiler.

3. 3

   Gradually whisk in half of sherry.

4. 4

   Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes.

5. 5

   Remove from over water and refrigerate until cool, whisking occasionally.

6. 6

   Beat cream until soft peaks form.

7. 7

   Fold into sabayon with remaining sherry and orange peel.

8. 8

   Can be prepared 6 hours ahead and chilled.

9. 9

   To serve, arrange cantaloupe slices around center of plates.

10. 10

    Combine figs or strawberries and grapes and mound in center.

11. 11

    Spoon sauce over and sprinkle with toasted almonds. from _Bon Appetit_, October 1987.