| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
Apricots |
|
|
Peaches |
|
|
Strawberries |
|
|
Cape gooseberries |
|
|
Pears |
|
|
Figs |
|
|
Mango |
|
|
Preserved stem ginger with |
|
|
its syrup |
|
|
Egg yolks |
|
|
Caster sugar |
|
|
Vanilla pod, cut open |
|
|
Icing sugar |
| 1 |
|
Sprig mint |
INSTRUCTIONS
Heat the grill on high. Cut the fruit, removing any stones into equal
sized manageable pieces and arrange in a flameproof shallow dish.
Finely chop the pieces of stem ginger and scatter over the fruits.
Beat together the egg yolks and caster sugar until light and pale. Add
the reserved ginger syrup and beat in well. Blast the fruit under the
grill for a couple of minutes, until bubbling juices appear. Place the
fruits attractively into the centre of the plates, and pour over the
sabayon. Return to the grill for a further 1-2 minutes until golden
brown. Serve immediately. Dust with a little icing sugar and a sprig
of mint. Carlton Food Network http://www.cfn.co.uk/ Converted by
MM_Buster v2.0l.
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