Autumn Fruits With Sherry Sabayon Sauce Recipe

Ingredients


SAUCE

3 each egg yolks
2 tbsp sugar
2/3 cup sherry
2/3 cup whipping cream
1 tsp orange peel, grated

FRUIT

1 each cantaloupe
8 each figs, fresh -or-
2 pt strawberries
2 cup green grapes
1/2 cup almonds, sliced


Directions

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges
or halve strawberries.

Whisk yolks and sugar to blend in top of stainless steel double
boiler. Gradually whisk in half of sherry. Set over simmering water
and whisk until mixture holds shape for 3 seconds when drizzled from
whisk, about 5 minutes. Remove from over water and refrigerate until
cool, whisking occasionally. Beat cream until soft peaks form. Fold
into sabayon with remaining sherry and orange peel. Can be prepared 6
hours ahead and chilled.

To serve, arrange cantaloupe slices around center of plates. Combine
figs or strawberries and grapes and mound in center. Spoon sauce over
and sprinkle with toasted almonds.

from _Bon Appetit_, October 1987.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005


Servings: 6 servings

 

 

Autumn Fruits With Sherry Sabayon Sauce Recipe brought to you by Recipe Ideas


Categories: Alcohol; Beverages; Fruit; Sauce


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We can track the history of meal recipes back into distant history, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just very simple pictorial recipes for meal preparation.

Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the Romans were skilled in the use of many different herbs, including some that we all recognise such as bay, mint and parsley.

Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices like basil and rosemary. These new foods and tastes caused a surge in cookery books, some of which are now in private collections.

By the time we get to the 20th century, recipe books were starting to become popular as a result of more people being able to read, people having increased free time and having more disposable income.

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