This is a dessert I serve all year round with whatever fruit is ripe. I always include orange segments though, as a reminder of the citrus in the sabayon sauce. You can make each serving of this dessert as small or large as you want, depending on how much fruit you use. In its simplicity, c’est bon!
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Arrange an oven rack 6 inches below the broiler heat source. Preheat the broiler.
Step 2
Fill a medium saucepan with an inch of water. Bring to a boil, then lower the heat to maintain a bare simmer.
Step 3
Whisk the yolks in a heatproof bowl until broken. Whisk in the sugar until well blended, then whisk in the orange juice. Set the bowl over (but not touching) the simmering water and whisk constantly and rapidly until the mixture becomes pale yellow and thick, about 6 minutes. Remove from the heat.
Step 4
Divide the fruit among 4 shallow gratin dishes. Spoon the sabayon over the fruit. Broil until just golden brown, about 1 minute. (Be careful: It goes from golden to black fast!) Serve immediately.
