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Gratin of Summer Fruits with Ginger Sabayon

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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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