Fruit Tart with Champagne Sabayon Recipe

From Dorothy McNett's Recipe Book.

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Fruit Tart with Champagne Sabayon

serves 8

6-8 fresh peaches or large apricots
1 cup white wine
1 tablespoon real vanilla extract
1/3 cup sugar

small shortbread cookie or pastry shell per person
1/2 cup lemon curd or pastry cream

4 large egg yolks
1 whole egg
zest of one orange
3/4 cup sugar
pinch fine sea salt
1 1/3 cups champagne (or white wine)

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.

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