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Summer Fruit Compote with Celtic Sabayon Recipe

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This recipe for Summer Fruit Compote with Celtic Sabayon is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Celtic Sabayon
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Celtic Crossing liqueur
3/4 cup dry white wine
2 teaspoons fresh lemon juice

Compote
1 cup raspberries
1 cup strawberries, hulled and sliced
1 cup blackberries
1 cup blueberries

Confectioners' sugar for dusting
Mint springs for garnish
Directions:
Directions:
To make the sabayon: In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale, and creamy.

To make the compote: Preheat the broiler.

Divide the fruit among six 8-ounce broiler-safe bowls.

Spoon the sabayon over the top and brown lightly under the broiler 4 inches from the heat source for about 2 minutes, or use a kitchen blowtorch and move the flame constantly over the surface until the top is lightly browned.

Dust with confectioners' sugar and garnish with sprigs of mint.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
"One of Italy’s great gifts to the dessert world is zabaglione, a heavenly combination of egg yolks, sugar, and Marsala wine whisked over simmering water to a pale yellow froth. In France and other parts of the world, the sauce is called sabayon. Thanks to the world of Irish spirits, there’s a new version made with Celtic Crossing, a blend of spirits, honey, and Cognac."

 

 

 

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