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
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.