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Source: America's Favorite Food Associations

Kiwifruit Sabayon
Easy to make sauce that will add to your fruit!
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Serves: 5 to 6
Prep Time: 5 minutes
Cook Time: 5 minutes
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4 egg yolks
3/4 cup sugar
3/4 cup dry white wine, or sherry
ice, cracked
1/3 cup heavy cream
6 kiwi fruit
2 peaches, fresh




In the top part of a double boiler, combine egg yolks, sugar and white wine sherry.
Using a wire whisk, beak vigorously over boiling water until thickened, about 5 minutes.
Remove from heat and set top part of double boiler in a large bowl of cracked ice. Beat mixture until it cools, about 4 or 5 minutes.
Whip cream until stiff and fold into sauce. Pour into a covered container and chill.
To serve, slice fruit and place in individual sherbet glasses. Pour sauce over fruit and serve. Any remaining sauce can be refrigerated, and will keep for several days.





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