ROASTED AUTUMN FRUITS WITH SABAYON

This dessert, from the cookbook, Earth to Table (Random House) by Jeff Crump and Bettina Schormann, is a delicious lighter choice and is gluten free.

This dessert, from the cookbook, Earth to Table (Random House) by Jeff Crump and Bettina Schormann, is a delicious lighter choice and is gluten free.

Makes 6 servings

Ingredients

  • 20 red or green grapes
  • 3 large plums, cut into wedges
  • 2 medium pears, halved, cored and cut into wedges
  • 2 green apples, halved, cored and cut into wedges
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • sabayon:
  • 6 egg yolks
  • 3 tbsp sugar
  • 1/4 cup late harvest sweet wine

Method

    1. Combine fruit in a large bowl with sugar and melted butter. Spread fruit out in a single layer on a baking sheet lined with parchment paper.

    2. Roast fruit in a preheated 400F oven for 15 to 20 minutes until tender. Cool.

    3. For the sabayon, whisk egg yolks and sugar in a large stainless steel bowl. Set over (not in) a pot of simmering water. Add wine and whisk vigorously to incorporate air until mixture has doubled in volume and resembles whipped cream - about 10 minutes.

    4. To serve divide fruit between 6 dessert plates or shallow bowls and spoon over sauce. If desired, brown the sauce lightly with a blowtorch.

Find more of Bonnie's delicious recipes in her cookbooks: