Fruit with Sabayon is a lovely dessert, this recipe is for four people – you could serve the Sabayon with other fruits, i.e. peaches, plums or fresh berries for instance.
Yield – 4 servings
4 ripe (not soft) nectarines – wash, dry, halve, pit and slice
55 grams unsalted butter
2 tbsp golden caster sugar
Flaked almonds, lightly toasted
4 large fresh egg yolk
4 tbsp unrefined caster sugar
8 tbsp fruity dry white wine or pale cream Spanish sherry
Put the almond flakes into the oven on a tray, in a single layer, and lightly toast (180ºC, 355ºF, gas mark 4). Put to one side to cool.
Nectarines – melt the butter in a large frying pan, add the sugar and stir until dissolved then add the nectarines and cook over a very gentle heat until softened, turn over about half way through cooking. Cook until tender.
Sabayon – place a heatproof bowl over a pan containing 5 centimetres of barely simmering water. It is important that the water is not allowed to boil. Add the yolks and sugar, whisk together until “foamy”. Add the wine or sherry, one tablespoon at a time, while constantly whisking. Continue whisking until the sauce thickens, a minimum of 10 minutes. The mixture should be the consistency of a creamy mousse. Either serve immediately or if you prefer to serve the Sabayon cold, remove bowl from heat, whisk constantly until cool.
Divide the nectarines among stemmed dessert dishes, top with the sabayon and sprinkle with the almonds. Serve immediately.