Sliced Stone Fruits With Muscat Sabayon Recipes

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SLICED STONE FRUITS WITH MUSCAT SABAYON



Sliced Stone Fruits with Muscat Sabayon image

Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 plums or Pluots
2 apricots
1 nectarine
8 sweet (Bing) cherries
4 large egg yolks, room temperature
2 tablespoons sugar
1/4 cup Muscat de Beaumes-de-Venise wine

Steps:

  • Cut large fruits into 1/2-inch-thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
  • Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over a pan of simmering water (water should be about 2 inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is lightly frothy, and is as thick as softly whipped cream, about 3 minutes. If yolks begin to cook at sides of bowl, continue to whisk while lifting the bowl about 3 to 4 inches above the simmering water.
  • Spoon sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.

SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES



Sabayon of Muscat de Beaumes de Venise with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

4 large egg yolks, at room temperature
1/2 cup granulated sugar
3/4 cup Muscat de Beaumes-de-Venise, at room temperature
1 teaspoon grated orange zest
1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries
4 mint sprigs, for garnish

Steps:

  • Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.

SLICED STONE FRUITS WITH MUSCAT SABAYON



Sliced Stone Fruits With Muscat Sabayon image

Make and share this Sliced Stone Fruits With Muscat Sabayon recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 plums
2 apricots
1 nectarine
8 sweet bing cherries
4 large egg yolks, room temperature
2 tablespoons sugar
1/4 cup muscat de beaumes-de-venice wine

Steps:

  • Cut the fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
  • Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over pan of simmering water (water should be about 2-inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
  • Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.

Nutrition Facts : Calories 138.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 209.8, Sodium 9.1, Carbohydrate 18.8, Fiber 1.7, Sugar 15.8, Protein 3.7

FRUIT SABAYON



Fruit Sabayon image

Make and share this Fruit Sabayon recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
6 egg yolks
3 tablespoons sugar
2 cups seasonal fruit, chopped
ice cream (optional)

Steps:

  • Heat water in a pan.
  • Allow it to boil.
  • The pan is to be used as a double boiler.
  • Reduce heat, allow to simmer.
  • Beat egg yolks in a bowl.
  • Add sugar to the egg yolks.
  • Mix well.
  • Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
  • Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
  • Put the chopped fruits in a bowl.
  • Pour the sabayyon over the fruits.
  • Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
  • Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
  • Pour the sabayyon over this.

Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6

WINTER FRUIT WITH PROSECCO SABAYON



Winter Fruit with Prosecco Sabayon image

This recipe is special to me because it allows me to treat my dinner guests to a special, unusual dessert. The bright, vivid colors are perfect for the holidays. Omit the Prosecco when serving to children. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings (3/4 cup sauce).

Number Of Ingredients 6

6 medium blood oranges, peeled and cut into 1/4-in. slices
1 vanilla bean, split
1/4 cup sugar plus 3 tablespoons sugar, divided
1/2 cup Prosecco or other sparkling wine, divided
Dash salt
3 large egg yolks

Steps:

  • Arrange orange slices on a serving platter or individual plates. Scrape vanilla bean seeds into a small bowl. Add 1/4 cup sugar, 1/4 cup Prosecco and salt; combine and drizzle over oranges. Refrigerate until serving., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately.

Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SABAYON



Sabayon image

Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.

Provided by azelias kitchen

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 4

4 egg yolks
4 tablespoons water
4 tablespoons Marsala wine
4 tablespoons white sugar

Steps:

  • Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
  • Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g

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Top Asked Questions

What to serve with Muscat Sabayon dessert?
Sliced Stone Fruits with Muscat Sabayon Recipe | Martha Stewart Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit. Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit.
How do you make Muscat sauce?
Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over a pan of simmering water (water should be about 2 inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is lightly frothy, and is as thick as softly whipped cream, about 3 minutes.
How do you store stone fruit?
Avoid those with wrinkles and bruises. They should have some give when gently pressed; handle carefully, and carry no more than four per bag. How to Store: Although best enjoyed without delay, ripe stone fruits can be refrigerated for three to five days. Leave firmer ones at room temperature to ripen.

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