Honey Roasted Fruits with Honey Apple Sabayon
- serves 6
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.
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 gingerHoney Apple Sabayon
4 egg yolk
2 Tbsp honey
2 Tbsp sugar
¼ cup apple cider
¼ cup lemon juice
2 Tbsp whipping cream, optionalTo Assemble
1. Preheat oven to 375.
2. Place the fruits together in a large bowl and toss.
3. Heat honey with wine, cinnamon and ginger, to allow flavours to infuse. Pour honey mixture over fruit and toss to coat.
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.
5. Bake for 30-40 minutes, until fruits (pears particularly) are tender. Test tenderness by inserting a skewer into fruit. Keep warm.Honey Apple Sabayon
1. Prepare a pan with 2 inches of simmering water on the stove.
2. 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.
3. If preparing sabayon in advance and you wish to chill it, whisk in whipping cream and chill until ready to serve.To Assemble
1. After removing individual dishes or ramekins of fruit from the oven, spoon sabayon over fruit generously and serve immediately.