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Kiwifruit Sabayon


4 egg yolks                                             3/4 cup sugar

3/4 cup dry white wine or sherry             Cracked ice

1/3 cup heavy cream                                   6 kiwifruit

2 fresh peaches or nectarines*                                    

In the top part of a double boiler, combine egg yolks, sugar and white wine or sherry.

Using a wire whisk, beat vigorously over boiling water until thickened, about 5 minutes.

Remove from heat and set top part of double boiler in a large bowl of cracked ice. Beat mixture until it cools, about four or five minutes.

Whip cream until stiff and fold into sauce. Pour into a covered container and chill.

To serve, slice fruit and place in individual sherbet glasses. Pour sauce over fruit and serve.

Any remaining sauce can be refrigerated, and will keep for several days.

*Additional kiwi can be substituted for the peaches or nectarines.

"Fancy Fruits and Extraordinary Vegetables" by Sandra C. Strauss (Hastings House)

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