Roasted Autumn Fruits RecipeFrom the chefs at Ontario's Ancaster Old Mill, Earth To Table is a collection of slow food recipes. For this light fall dessert, make sure your fruit pieces are all about the same size. Also, when choosing apples and pears, look for firm green varieties.
20 red or green grapes
3 large plums, cut into wedges
2 medium pears, cut into wedges
2 medium green apples (such as Granny Smith), cut into wedges
1/2 cup granulated sugar
1/2 cup melted unsalted butter
6 large egg yolks
3 tbsp granulated sugar
1/4 cup late harvest sweet wine
Step 1: Preheat oven to 400°F. On a baking sheet, combine grapes, plums, pears, apples, sugar and butter; toss to coat and spread out in a single layer. Bake until soft, about 15 minutes. Let cool.
Step 2: Meanwhile, prepare the sabayon: In a large, stainless steel bowl, whisk together egg yolks and sugar. Set over a pot of simmering water (the bowl should not touch the water). Pour in wine and whisk vigorously to incorporate air until mixture has doubled in volume and is thick like whipped cream, about 10 minutes. You can use an electric mixer if it’s easier.
Step 3: To assemble, divide fruit among 6 dessert plates. Spoon sabayon over fruit. If desired, quickly wave a blowtorch over the surface to brown the sabayon.
Reprinted with permission from Jeff Crump and Bettina Schormann’s Earth To Table (2009 Random House Canada).