Sabayon With Grapes
Sabayon With Grapes
When berries, grapes, and other fruits are in season the temptation is just to serve them all by themselves. This type of presentation works for me. For most other people they expect something a bit more complicated for dessert. A simple sabayon sauce works well for this purpose.
1/2 pound seedless grapes, cut in halves
3 egg yolks
2 tablespoons of liqueur, something in the vanilla or fruit family, galliano, triple sec, grand marnier etc.
2 tablespoons granulated sugar
1/2 tablespoon lemon zest, chopped fine
The sabayon will require making some kind of double boiler. You want to have a small amount of water simmering in a pot over which you will be whisking all the ingredients. I recommend a small metal pot and a small metal mixing bowl for this purpose.
Place the ingredients, other than the grapes, in a small metal bowl and whisk to combine. Over a small pot of simmering water whisk the ingredients constantly until the mixture begins to thicken. The bowl should never rest in the water but should be suspended over the water. For the first few minutes nothing really happens until the egg mixture gets to a certain temperature and the sauce will thicken very quickly. You want to make sure you whisk the whole time so you do not end up with scrambled eggs. Once the eggs have the consistency of sticking to the back of a spoon, remove from the heat and continue to whisk until the mixture cools slightly.
Divide the grapes between two serving bowls, or to make the dessert fancier you can use stemmed glasses. Spoon the sabayon mixture over the grapes and serve immediately. This makes two rather substantial desserts. You could probably eke out three or four desserts if you add a few more grapes.