Cherries With Sabayon Brule

Name: Cherries With Sabayon Brule
Total time: 1 h
Yield: 4 servings
Ingredients: 4 cups pitted fresh cherries (about 2 pounds cherries); 3/4 cup muscat de Beaumes-de-Venise; 6 egg yolks; 1 tablespoon cold water; 1/2 cup sifted confectioners' sugar; 1/4 cup, packed, light-brown sugar

Recipe from "Markets of Provence"

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 3(17)
Comments: Read comments

Featured in: KITCHEN BOOKSHELF; For Summer, Outdoor and Indoor Adventures in Cooking

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Ingredients

Yield:4 servings

4cups pitted fresh cherries (about 2 pounds cherries)
¾cup muscat de Beaumes-de-Venise
6egg yolks
1tablespoon cold water
½cup sifted confectioners' sugar
¼cup, packed, light-brown sugar

Ingredient Substitution Guide

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Preparation

Step 1
Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
Step 2
Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
Step 3
Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.