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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a wonderful dessert to make when fresh berries are at their peak. The fruit is baked under an eggy custard sauce called a “sabayon.” Recipe Source: Relish Mag Ingredients:
1 pint strawberry, hulled and sliced |
1 pint blueberries, about |
1 pint raspberries |
5 egg yolks |
1/2 cup sugar |
1/4 cup orange juice |
2 tablespoons orange liqueur |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 400°F Coat a 1 1/2-quart gratin or baking dish with cooking spray.
2. Combine berries in a large bowl. Transfer to baking dish.
3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.
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