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Winter fruits with coffee sabayon
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Prep Time:
490 minutes
Cook Time:
60 minutes
Total Time:
550 minutes
Ingredients:
  • 8 prunes, pitted
  • 8 dried pear pieces
  • 16 dried apricots
  • 8 slices dried apple
  • 8 dried figs
  • 1 cinnamon stick
  • 250ml (1 cup) whisky
  • 225g (1 cup) caster sugar
  • 125.00 ml blanched almonds
  • 20.00 ml instant coffee granules
  • 50ml whisky
  • 4 egg yolks
  • 60g caster sugar
Instructions:
  • Combine dried fruit and cinnamon in a bowl, pour whisky over, and let it marinate overnight. In a saucepan, combine sugar with 1 cup water over low heat until sugar dissolves. Add marinated fruit and its liquid, and just enough water to cover the fruit. Bring to a boil, then simmer on low for 15 minutes. Transfer fruit to a bowl. Reduce syrup by half. Pour syrup over fruit, add nuts, and refrigerate until serving.
  • First, dissolve coffee in whisky. Then combine it with eggs and sugar in a heatproof bowl over simmering water. Use electric beaters or a hand whisk to beat the mixture until it becomes very thick and foamy; this may take up to 15 minutes. Once it's ready, remove from heat and keep beating until it cools. Serve right away with whisky-soaked fruits.

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