Autumn Fruits With Sherry Sabayon Sauce Recipe

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Autumn Fruits With Sherry Sabayon Sauce Ingredients

SAUCE

3 each egg yolks
2 tbsp sugar
2/3 cup sherry
2/3 cup whipping cream
1 tsp orange peel, grated

FRUIT

1 each cantaloupe
8 each figs, fresh -or-
2 pt strawberries
2 cup green grapes
1/2 cup almonds, sliced

A Recipe for
Autumn Fruits With Sherry Sabayon Sauce

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This is a recipe for Autumn Fruits With Sherry Sabayon Sauce from the recipe cookbook of Recipes-to-go (Drink)

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Autumn Fruits With Sherry Sabayon Sauce

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
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Autumn Fruits With Sherry Sabayon Sauce Directions

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

Serves: 6

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