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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 692
% Daily Value**
Total Fat 14g
Saturated Fat 5g
Unsaturated Fat 3g
Cholesterol 27mg
Sodium 147mg
Total Carbohydrate 135g
Dietary Fiber 19g
Sugars 113g
Protein 21g
Vitamin A  9%Vitamin C  668%
Calcium  25%Iron  37%
Potassium  93%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Autumn Fruits with Sherry Sabayon Sauce

Recipe Tags: Fruit Recipes

Date Added: June 11, 2009


2 Tablespoons Sugar
3 Vanilla Beans
Cup Dry Sherry
Cup Heavy Whipping Cream
1 Teaspoon Orange peel grated
2 Pints Strawberries
1 Cantaloupe
8 Figs fresh -OR-
2 Cups Green Grapes
1/2 Cup Almond sliced
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1. Seed cantaloupe; cut into thin slices and peel.

2. Cut figs into wedges or halve strawberries.

3. Whisk yolks and sugar to blend in top of stainless steel double boiler.

4. 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.

5. Remove from over water and refrigerate until cool, whisking occasionally.

6. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel.

7. Can be prepared 6 hours ahead and chilled. To serve, arrange cantaloupe slices around center of plates.

8. Combine figs or strawberries and grapes and mound in center.

9. Spoon sauce over and sprinkle with toasted almonds.

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Dietary Notes:
This recipe is high in Vitamin C with 668% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Beans, Strawberry, Almonds, Sulfites, Figs, Natural Sweeteners, Alcohol, Oranges allergies.
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