Delicious strawberries are coming into season. After you pick yours, or pick yours out from the store, whip up this delicious recipe for a special dessert.
The lovely foamy pink sauce for the strawberries is wonderful, but use a deep bowl, otherwise the sabayon will fly out of the bowl when beaten.
Best Ever Desserts, from Weight Watchers Publishing Group
2 pounds strawberries, hulled
1/2 cup fresh orange juice, or Meyer lemon juice
1/3 cup sugar
1/8 tsp orange (or Meyer lemon) zest, (3-inch-long) strip, removed with a vegetable peeler
3 large uncooked egg yolks
- Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
- Combine the chopped strawberries, wine, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids.
- Meanwhile, fill a medium saucepan with 1 1⁄2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in a deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing it evenly. Serve at once. Yields 1 1⁄4 cups sabayon and 1 cup strawberries per serving.