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.
1 1/2 cups ARIEL
Blanc
3 Tbl. pure maple syrup
1/4 tsp. vanilla
4 nectarines, cut into eighths with the skin
left on
2 Tbl. cornstarch mixed with 4 Tbl. ARIEL Blanc
(slurry)
1 cup egg substitute
1/2 cup sugar
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 off the heat. Bring back to a boil to
thicken, then 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.
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.
Serves 4
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