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Menu Ideas

• ARIEL Brut Cuvée
  • ARIEL Creamy Curried Chicken Breast
  • Sparkling Melon with Strawberries
• ARIEL Blanc
  • ARIEL Teriyaki Snapper with Sunomono Salad
  • Nectarines with ARIEL Blanc Sabayon
• ARIEL Chardonnay
  • ARIEL Risi Bisi MEV
  • Champagne Poached Salmon fillets
  • Sautéed Chicken
  • Summer Fruit Compote
• ARIEL White Zinfandel
  • Cinnamon Apple Frozen Yogurt
• ARIEL Merlot
  • Petite Coq au Vin
• ARIEL Cabernet Sauvignon
  • ARIEL Texas Chili
  • Italian Beef Stew With Polenta
  • Mushroom Barley Soup

Nectarines with ARIEL Blanc Sabayon

Serves 4

Sabayon is a warm wine custard similar to Zabaglione. This one has all the goodness of the classic, but no cholesterol! It can be served over berries or your favorite poached fruit.

Ingredients

• 1½ cups ARIEL Blanc
• 3 Tbsp. pure maple syrup
• ¼ tsp. vanilla
• 4 nectarines, cut into eighths with the skin left on
• 2 Tbsp. cornstarch mixed with 4 Tbsp. ARIEL Blanc (slurry)
• 1 cup egg substitute
• ½ cup sugar

To Prepare

Combine the ARIEL Blanc, maple syrup and vanilla in a medium saucepan. Bring to a boil and add the nectarine slices. As soon as the syrup comes back to a boil, remove the nectarines to serving dishes with a slotted spoon. Pour the slurry into the hot syrup while off the heat. Bring back to a boil to thicken, and set aside to cool slightly.

Heat 2 cups of water in a medium saucepan. Place a large metal, preferably copper, bowl over the hot water on low heat. The hot water should not touch the bottom of the bowl. Wisk the egg substitute and sugar together in the warm bowl and beat until frothy. Pour in the thickened syrup and continue beating until the Sabayon holds its own shape. This might take as long as ten minutes.

To Serve

Remove the bowl from the pan as soon as the mixture is thick, as overcooking will result in sweet scrambled eggs. Spoon it over the nectarine slices and garnish with a sprig of fresh mint. Enjoy with ARIEL Blanc or Chardonnay.