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Recipe Name: Autumn Fruits With Sherry Sabayon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 6

3 Egg yolks
2 Tablespoon(s) Sugar
2/3 Cup(s) sherry
2/3 Cup(s) Whipping cream
1 Teaspoon(s) Orange peel, grated
1 Cantaloupe
8 Figs, fresh -OR-
2 Pint(s) Strawberries
2 Cup(s) Green grapes
1/2 Cup(s) Almonds, Sliced
Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges
or halve strawberries. Whisk yolks and sugar to blend in top of
stainless steel double boiler. Gradually whisk in half of sherry. Set
over simmering water and whisk until mixture holds shape for 3 seconds
when drizzled from whisk, about 5 minutes. Remove from over water and
refrigerate until cool, whisking occasionally. Beat cream until soft
peaks form. Fold into sabayon with remaining sherry and orange peel.
Can be prepared 6 hours ahead and chilled. To serve, arrange
cantaloupe slices around center of plates. Combine figs or
strawberries and grapes and mound in center. Spoon sauce over and
sprinkle with toasted almonds. from Bon Appetit, October 1987. MM by
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

Nutrition (calculated from recipe ingredients)
Calories: 397
Calories From Fat: 165
Total Fat: 19g
Cholesterol: 126.3mg
Sodium: 24.5mg
Potassium: 785.5mg
Carbohydrates: 48.9g
Fiber: 8.4g
Sugar: 33.2g
Protein: 7.1g

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