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Category: Desserts

Pummelo Gratin With Champagne and Sabayon

Pummelos vary in eating quality, depending on season and growing area. Fruits with green rinds can be good, but best flavor develops when the skin begins to turn yellow. Peak season in the Central Valley runs from December to March ... Read more

Total time: 40 minutes | Serves 6
  • 3 pummelos, each about the size of large grapefruit
  • 1 pint blueberries
  • 1 pint raspberries
  • 2 pints strawberries
  • 8 egg yolks
  • 3 tablespoons sugar
  • 1 cup champagne
  • Powdered sugar, for garnish

Step 1Remove skin of pummelos and cut into thin strips. You want just surface of rind, not white pith. Blanch approximately 1/4 cup of rind strips in simmering water 3 minutes.

Step 2Clean pith from pummelo segments, then remove membranes. Arrange segments around edges of 6 dessert plates. Place blueberries, raspberries and strawberries in center of each plate.

Step 3Mix together egg yolks, 3 tablespoons sugar and 1 cup champagne. Whisk mixture together in top of double boiler set over, but not touching, simmering water until consistency thickens and ribbons form, about 6 minutes. Add blanched zest, optional, to sabayon and spoon evenly over fruit. Dust with powdered sugar and serve.

Each serving:
431 calories; 18 mg sodium; 363 mg cholesterol; 8 grams fat; 59 grams carbohydrates; 7 grams protein; 3.30 grams fiber.
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