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Fruit Tart with Champagne Sabayon
6-8 fresh peaches or large apricots
Wash and peel the fruit. In saucepan, bring wine, vanilla, and sugar to a boil. Add the fruit and simmer gently, turning fruit, for about 8 minutes, or until fruit is tender but not falling apart. Set aside to cool. Arrange the cookie or pastry on serving plates and spread with lemon curd. Set aside. In batter bowl, whisk together the egg yolks, zest, salt, sugar, and champagne. Microwave on high 30 seconds. Whisk well. Repeat about 3 times, or until mixture is bubbling and thickening. Set aside. When ready to serve, split each fruit in half and remove the pit. This gets messy. Place fruit on top of cookie. Pour the custard around the cookie, not over it. With a blow torch, "burn" off the custard until it starts to turn a nice caramelized color in places. Serve.
Recipe created 1998-06-13.