Try this Autumn Fruits with Sherry Sabayon Sauce recipe, or contribute your own.
Suggest a better descriptionSeed cantaloupe; cut into thin slices and peel. Cut figs into wedges or halve strawberries. Whisk yolks and sugar to blend in top of stainless steel double boiler. Gradually whisk in half of sherry. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes. Remove from over water and refrigerate until cool, whisking occasionally. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel. Can be prepared 6 hours ahead and chilled. To serve, arrange cantaloupe slices around center of plates. Combine figs or strawberries and grapes and mound in center. Spoon sauce over and sprinkle with toasted almonds. from _Bon Appetit_, October 1987. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 525 | ||
Calories from Fat: 274 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 848.3mg | 261 % | |
Sodium 54.3mg | 2 % | |
Potassium 722.2mg | 19 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 38.5g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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