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Eat Fresh - Rum sabayon with winter fruits

Rum sabayon with winter fruits

Prep	10 minutes
Cook	10 minutes
Serves	4-6

Sabayon:

2 egg yolks
1/3 cup sugar
¼ cup rum (I use Appeltons)
½ cup cream

Fruit:

2-3 oranges, peeled and segmented
4-6 kiwifruit, peeled and sliced (use gold or green)
½ pineapple, peeled and sliced in thin wedges

The light custard base for the sabayon mixture can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture.

Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum. Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base of bowl) and continue whisking vigorously until sauce thickens and coats the back of a spoon, about 8 minutes.

Remove from heat and place bowl immediately into cold water to prevent further cooking.

Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep up to 24 hours in the fridge.

To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon just starts to turn golden, 2-3 minutes. Serve at once.