Autumn Fruits With Sherry Sabayon Sauce

Ingredients

3 egg yolks
26 gr sugar
160 ml sherry
160 ml whipping cream
2 gr orange peel
1 cantaloupe
8 figs
600 gr strawberries
2 green grapes
60 gr almonds

Instructions

Seed 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 0.8