Autumn Fruits With Sherry Sabayon Sauce
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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.
from _Bon Appetit_, October 1987.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 6
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