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Honey Roasted Fruits with Honey Apple Sabayon

Food Network Canada
Yields
6 servings

This recipe is suitable for diabetics who can eat fruits and honey. It also has the advantage of being fat-free! The fruits can be roasted in individual portions in ramekins or soup cups.

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ingredients

Honey Roasted Fruits

3
ripe Bartlett or Bosc pear, peeled, halved and cored
2
apples, peeled, cored, and sliced in 1-inch rounds
3
plum, halved and pitted
3
apricots, halved and pitted
¾
cup cranberries, blackberries or pitted sweet cherries
1
cup honey
1
cup white wine
2
cinnamon stick
1 ½
tsp ground cinnamon
2
tsp fresh grated ginger

Honey Apple Sabayon

4
egg yolk
2
Tbsp honey
2
Tbsp sugar
¼
cup apple cider
¼
cup lemon juice
2
Tbsp whipping cream, optional
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directions

Step 1

Preheat oven to 375.

Step 2

Place the fruits together in a large bowl and toss.

Step 3

Heat honey with wine, cinnamon and ginger, to allow flavours to infuse. Pour honey mixture over fruit and toss to coat.

Step 4

Arrange fruit in individual cups by first placing apple slices on the bottom and then arranging a pear half on top of each apple slice. Arrange remaining fruit around pears. Pour leftover honey syrup over fruits.

Step 5

Bake for 30-40 minutes, until fruits (pears particularly) are tender. Test tenderness by inserting a skewer into fruit. Keep warm.

Step 6

Prepare a pan with 2 inches of simmering water on the stove.

Step 7

In a metal bowl, whisk together egg yolks, honey, sugar, cider and lemon juice. Place the bowl over the pot of water, holding the bowl with a dry towel, and whisk vigorously until the mixture triples in volume and leaves a ribbon when whisk is lifted. Remove from heat.

Step 8

If preparing sabayon in advance and you wish to chill it, whisk in whipping cream and chill until ready to serve.

Step 9

After removing individual dishes or ramekins of fruit from the oven, spoon sabayon over fruit generously and serve immediately.

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