You can vary the fruit in this recipe, but it must include raspberries and an orange to provide some acidity, and preferably strawberries. It would be nice to include stoned cherries or red/blackcurrants if in season.
1 juicy pear
2 apricots, a peach, or 2 plums
225g strawberries, halved
juice of 1/2 a lemon
4 egg yolks
a pinch of salt
4 tbs caster sugar
100 ml Muscat or other sweet wine
juice of 1 lemon
2 tbs demerara sugar
Grate the rind of the lemons and orange and reserve. Spread the raspberries in the bottom of 1 large or 4 individual gratin dishes. Peel the orange, removing all the pith and membrane, and cut into fairly thick slices. Peel, core, and slice the pear thickly crossways. Stone the other fruits and cut into wedges. Scatter the fruits over the raspberries and sprinkle with lemon juice and the reserved lemon and orange rind. You can do this in advance provided the pears etc. are thoroughly coated with lemon juice so they don’t go brown.
To make the sabayon you need a double boiler or a heatproof bowl over simmering water, and either a strong wrist or a handheld electric whisk. Simmer the wine in a small pan for 5 minutes and allow to cool somewhat. Then put all the sabayon ingredients except the demerara sugar in the bowl and start whisking. You need to whisk for at least 10 minutes over the heat, until the mixture is thick and frothy, and has at least doubled in volume. Meanwhile you can pre-heat the grill. When the sabayon is ready pour it over the fruit, sprinkle with demerara sugar, and put under the grill for 2-3 minutes, until it is golden brown on top. Serve tout de suite!
PS if you don’t have any suitable wine, you can use orange juice instead.
This recipe is based on one from Mireille Johnston’s Complete French Cookery Course.