Fall Fruit with Late Harvest Riesling Sabayon

Preheat oven to 350 degrees F.

Combine all ingredients except almonds. Stir to combine well.

Stir in almonds. Set aside. Brush a baking sheet with melted butter.

Drop two tablespoons of batter onto the baking sheet.

Spread batter with the back of a spoon or a pallet knife until about 6 inches in diameter.

Leaving at least one inch between, fill baking sheet with as many as will fit.

Bake 10 to 12 minutes or until golden.

Lift immediately from baking sheet and drape over small cups or glasses to create a tulip shaped cup.

Cool until ready to use.

Whisk all ingredients in a large stainless steel bowl over a double boiler.

Whisk vigorously for 7 to 9 minutes or until thick and ribbon like.

Fill tulip cups with fresh fruit and spoon warm sabayon over top.

Sprinkle with toasted almonds.