Roasted buttered cherries with orange sabayon and toasted almonds
- July 2018
- Serves 4
- Hands-on time 25 min
”Despite its fancy name, a sabayon is simply a mousse of wine, eggs and sugar. Served warm, over hot roasted sweet cherries, it’s like eating a soft billowy cloud.” – Debbie Major
- 23.8g (10.4g saturated)
- 54.2g (54.1g sugars)
- 700g ripe cherries, stalks removed and pitted
- 50g caster sugar
- 60g unsalted butter, melted
- 20g toasted flaked almonds
For the sabayon
- 6 large free-range egg yolks
- 80g caster sugar
- 150ml dessert wine (we used muscat beaumes de venise)
- Finely grated zest 1 orange
You’ll also need…
- 1 large or 4 individual shallow ovenproof gratin dishes and a cook’s blow-torch (optional)
- Heat the oven to 200°C/180°C fan/gas 6. Put the cherries in the gratin dish/es, sprinkle over the sugar, then drizzle with the butter. Roast for 15 minutes until just tender.
- Meanwhile, for the sabayon, put the egg yolks, sugar, wine and orange zest into a large heatproof bowl and rest it over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Whisk vigorously (by hand or with an electric hand mixer) for about 8 minutes until thick and foamy and almost tripled in volume.
- Spoon the sabayon over the hot roasted cherries, then scorch the surface here and there using a cook’s blowtorch, if you wish. Scatter with the almonds and serve.
Rate & review
Or, how about...?
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...