Lacy Fruit Cups with Sabayon Sauce |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This fruity dessert from our Test Kitchen is a refreshing change of pace from other heavy holiday desserts. Ingredients:
3 tablespoons butter |
3 tablespoons brown sugar |
3 tablespoons light corn syrup |
2 tablespoons plus 2 teaspoons king arthur unbleached all-purpose flour |
1/3 cup ground pecans |
1/4 teaspoon vanilla extract |
5 egg yolks |
1/2 cup rose or marsala wine |
1/3 cup sugar |
2 medium pink grapefruit, peeled and sectioned |
2 medium blood oranges or tangerines, peeled and sectioned |
3/4 cup fresh raspberries |
Directions:
1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds. Working quickly, peel cookies off paper and immediately drape over inverted 6-oz. custard cups; cool completely.
3. In a small saucepan, combine the egg yolks, wine and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
4. Divide the grapefruit, oranges and berries among cookie cups; top with sauce. Yield: 8 servings.
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