Stovetop Fruit & Champagne Sabayon – Creme Brulee-Style

Ingredients:

• 2 large nectarines (or equivalent fruit of choice), peeled, pitted, and sliced
• 1 1/2 cups dry and slightly sweet dessert wine or champagne
• 6 large egg yolks
• 1/3 cup granulated sugar
• 1 teaspoon grated lemon zest
• 1/2 cup heavy whipping cream
• 1 Tablespoon granulated sugar, for caramelizing the tops

Instructions:

1. In a medium-size saucepan, bring the fresh fruit and sweet wine to a simmer over medium heat. Cook uncovered for 5 - 10 minutes or until tender. Remove bowl from heat; set aside to cool.
2. In a double boiler or heat-proof bowl over a saucepan of cold water, beat the egg yolks until light yellow in color. Add sugar and lemon zest and whisk until sugar dissolves. Place bowl of double boiler over medium-high heat and bring to a simmer. Lower heat and whisk constantly for about 5 minutes and until mixture becomes foamy.
3. Remove from heat and gradually pour in the cream while continuously whisking. Transfer the bowl of your high-powdered stand mixer and beat on high speed until fluffy and light, about 5 minutes. Alternatively, use a handheld electric mixer right in the double boiler, and beat for 10 - 15 minutes. Set aside to cool to room temperature. Then refrigerate until chilled.
4. Divide the fruit among the bowls or creme brulee/flan dishes, and top with the chilled custard.
5. Just prior to serving, sprinkle the sugar over each dish and caramelize using a blowtorch per the manufacturer's instructions or place under a broiler. Either method requires the custard's surface to be about 4 inches away from the heating element. When using a blowtorch, constantly wave it back and forth. Never concentrate on one area. Keep it moving until it is golden brown in a few areas.

Tips

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