Raspberry-Nectarine Parfaits with Warm Peach Sabayon |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The light custard is quick to make, but it has to be prepared just before it's served. Ingredients:
1 pound nectarines (about 4 medium), halved, pitted, thinly sliced |
2 1/2 cups fresh raspberries, divided |
1/2 cup sugar, divided |
4 large egg yolks |
1/3 cup canned peach nectar |
1/4 cup peach liqueur |
pinch of salt |
toasted sliced almonds (optional) |
Directions:
1. Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
2. Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
3. Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.
4. One serving contains the following: 243.94 Calories (kcal), 17.6% Calories from Fat, 4.77 (g) Nutritional analysis provided by Self
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