Plum-and-Honey Sabayon Gratins
Recipe from Food & Wine

This stunning plum-studded sabayon -- an airy custard sweetened with clover honey and Moscato -- is summer's answer to creme brulee. If you don't have Moscato on hand, any honey-inflected dessert wine will do, such as Muscat de Beaumes-de-Venise or a late-harvest Riesling.


Plum-and-Honey Sabayon Gratins
Quentin Bacon

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Custard, Desserts, European Cuisine, French Desserts, Fruit, Plums, Pudding and Custard, Seasonal, Summer
 
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Ingredients
  • 2  tablespoons
    unsalted butter
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  • 6  tablespoons
    clover honey
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  • 5 
    large plums, quartered and pitted (1 1/2 pounds)
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  • 3 
    large egg yolks
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  • 1/3  cup
    Moscato d'Asti or other dessert wine
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Directions
1.
Preheat the broiler. In a large skillet, melt the butter with 2 tablespoons of the honey over moderately high heat until foaming. Add the plums and cook, turning occasionally, until softened and the honey has thickened slightly, about 6 minutes. Scrape the plums and their juices onto a plate.
2.
In a medium heatproof bowl set over a saucepan of simmering water, whisk the egg yolks, Moscato, and the remaining 1/4 cup of honey until the mixture is thick and pale yellow, about 8 minutes. Remove from the heat and whisk the sabayon until cooled slightly, about 1 minute.
3.
Scrape the sabayon into four 8-ounce gratin dishes. Top with the plums and their juices. Transfer to a baking sheet. Broil 3 inches from the heat for about 1 minute, until the sabayon is golden, and serve.
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