Recipe by Mrs. Bailleux Rouelle of Védrin, Belgium

Recette en français - Rezept in Deutsch

Nectarine raspberry delight on a bed of Tavel sabayon cream

 

 

Recipe by Mrs. Bailleux Rouelle

 

Ingrédients Serves 4 :

4 firm nectarines

24 raspberries

8 teaspoons of honey

2 tablespoons butter

5 egg yolks

150 ml (2/3 cup) Tavel wine

200 g (8 oz) sugare

 

Decoration :

A few fresh mint leaves

 

The day before, prepare a Tavel granita by freezing about 50 ml of Tavel mixed with mint leaves cut into thin strips.
Put this mixture in the freezer.

The day of the meal, halve the nectarines, remove the pit and peel the fruit.

Melt the butter in a skillet over low heat, making sure the butter does not brown.

Place the halved nectarines in it, at first with the round face down.

When this part is golden turn the nectarines onto their flat side.

Coat the round side of each nectarine with a teaspoon of honey.

Let the fruit brown for a few more minutes.

Check they are done with a fork, the fruit should be tender but still firm.

Place two fruits on each plate, filling the indentation with a little cooking liquid.

Set aside.

Prepare the sabayon. Heat a pan of water (double boiler)

Break 5 eggs, separating the whites from the yolks, put yolks in a bowl, add the 200 g of powdered sugar;

Working together the sugar and egg yolks with a whisk until the mixture forms a foam that is almost white.

Place the bowl in the pan as a double boiler and let the cream thicken over low heat while slowly adding 100 ml of Tavel.

Keep beating the mixture with the whisk for about 20 minutes until it becomes frothy and firm.

Pour this mixture around the nectarines, garnish the platter with 6 raspberries and mint leaves.

Take the Tavel granita out of the freezer, mix with a fork and fill each nectarine with a mound of these minty Tavel crystals.

Serve with Tavel Dame Rousse from Domaine de la Mordorée

 

 

Recipe by Mrs. Bailleux Rouelle of Védrin, Belgium