Roasted Peaches, Nectarines and Cherries with Sabayon

Name: Roasted Peaches, Nectarines and Cherries with Sabayon
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams Bing cherries, pitted and stemmed; 4 larges egg yolks; 118 milliliters heavy cream; 8 larges mint sprigs or lemon verbena sprigs; 2 teaspoons finely grated lemon zest; 4 nectarines; 8 white peaches; 118 milliliters Moscato dAsti or German Riesling; 158 milliliters sugar

Roasted Peaches, Nectarines and Cherries with Sabayon is a gluten free and vegetarian side dish. This recipe makes 8 servings with 349 calories, 6g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have lemon zest, egg yolks, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Butter two 9-by-13-inch baking dishes. Bring a large pot of water to a boil.

Ingredients you will need

Butter

Water

Equipment you will use

Pot

Add the peaches and nectarines and blanch just until the skins loosen, about 20 seconds.

Ingredients you will need

Nectarine

Peach

Drain in a colander, refresh under cold running water and drain again. Peel the peaches and nectarines and cut them into quarters.

Ingredients you will need

Nectarine

Peach

Water

Equipment you will use

Colander

In a large bowl, toss the peaches and nectarines with the cherries. In a small bowl, rub the lemon zest into the 2/3 cup of sugar.

Ingredients you will need

Lemon Zest

Nectarine

Cherries

Peach

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

Add 4 mint sprigs and half of the fruit to each baking dish.

Ingredients you will need

Fruit

Mint

Equipment you will use

Baking Pan

Sprinkle half of the lemon sugar over the fruit in each baking dish and bake in the upper third of the oven for about 30 minutes, or until the fruit is bubbling and caramelized in spots.

Ingredients you will need

Lemon Sugar

Fruit

Equipment you will use

Baking Pan

Oven

Let the fruit rest for 10 minutes before serving.

Ingredients you will need

Fruit

Meanwhile, in a large saucepan, bring 1 inch of water to a simmer over low heat. In a medium stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar, then whisk in the wine. Set the bowl over the simmering water and whisk constantly until the sabayon is pale yellow and fluffy, about 8 minutes. There should be no dark yellow streaks visible.

Ingredients you will need

Egg Yolk

Sugar

Water

Wine

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove the bowl from the heat and continue to whisk a few times to cool down the sabayon. Refrigerate the sabayon, whisking often, until it is slightly chilled, about 20 minutes.

Equipment you will use

Whisk

Bowl

In a medium stainless steel bowl, whip the cream until firm, then fold it into the chilled sabayon. Spoon the baked fruit into shallow bowls, top with the sabayon and serve.

Ingredients you will need

Cream