Name: Gratin of Summer Fruits with Ginger Sabayon
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

This is quite essential for maintaining the purity of doctrine and for guarding the holiness of the sacraments. Churches that are lax in discipline are bound to discover sooner or later within their circle an eclipse of the light of the truth and an abuse of that which is holy. Hence a Church that would remain true to her ideal in the measure in which this is possible on earth, must be diligent and conscientious in the exercise of Christian discipline. The Word of God insists on proper discipline in the Church of Christ (Mt. 18:18; 1 Cor. 5:1-5, 13; 14:33, 40; Rev. 2:14, 15, 20).

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
Eggs		Coxon’s kit, Coxon1	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/
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