Editor's Note: , of Westhampton Beach, is the author of six cookbooks and is currently writing a new cookbook called, Flavors of Ireland.
One of Italy’s great gifts to the dessert world is zabaglione, a heavenly combination of egg yolks, sugar, and Marsala wine whisked over simmering water to a pale yellow froth. In France and other parts of the world, the sauce is called sabayon. Thanks to the world of Irish spirits, there’s a new version you can make with Celtic Crossing, a blend of spirits, honey, and Cognac, or Irish Mist. You'll find this to be a perfect topping for all those luscious berries now coming into season. You can find this and many other "spirited" desserts in "The Irish Spirit," a Kindle version of my 2006 cookbook.
Summer Fruit Compote with Celtic Sabayon
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Celtic Crossing or Irish Mist liqueur
3/4 cup dry white wine
2 teaspoons fresh lemon juice
4 cups mixed fresh berries, such as raspberries, sliced strawberries, blackberries, and blueberries Confectioners' sugar for dusting. Mint springs for garnish
To make the sabayon: In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale, and creamy.
To make the compote: Preheat the broiler. Divide the fruit among six 8-ounce broiler-safe bowls. Spoon the sabayon over the top and brown lightly under the broiler 4 inches from the heat source for about 2 minutes, or use a kitchen blowtorch and move the flame constantly over the surface until the top is lightly browned. Dust with confectioners' sugar and garnish with sprigs of mint. Serves 6.
For more recipies, click here.
Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23. For more information, click here.