Hot Fresh Strawberries Au Sabayon Recipe

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Hot Fresh Strawberries Au Sabayon Ingredients

3 pints, washed, hulled, and
1 dried strawberries
1 qt water
1 3/4 cup sugar
1 tsp strawberry coloring
1 lemon, thick skin removed
1 dash of vanilla extract
4 egg yolks
4 tbsp sugar
4 oz marsala wine

A Recipe for
Hot Fresh Strawberries Au Sabayon

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Hot Fresh Strawberries Au Sabayon from the recipe cookbook of Recipes-to-go (Dessert)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Hot Fresh Strawberries Au Sabayon

One cannot refuse to eat just because there is a chance of being choked.
Chinese Proverb

Hot Fresh Strawberries Au Sabayon Directions

Put water, sugar, vanilla, lemon skin in shallow saucepan and boil
about 5 minutes. Remove lemon skin. Add berries, cover and bring to
a brisk boil for about 1 minute. Drain in a colander; spread in
shallow serving bowl and keep warm while making the sabayon; put egg
yolks, sugar and wine in stainless steel bowl; beat tiwht whisk until
frothy. Place bowl in boiling water and beat constantly until mixture
is foamy and will stand at a peak. Spread over hot strawberries and
serve. Ladyfingers or small, soft cakes may be served to accompany.

Serves: 6

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