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Fresh Berries with Late-Harvest Sabayon


    A nice biscotti makes the ideal accompaniment for this flavourful fix of fruit with its velvety topping. A frozen berry is fine in a pinch, but for the best results, feel free to play with whatever local organic fruits are available.


    1/2 cup (125 mL) blueberries
    1/2 cup (125 mL) raspberries
    1/2 cup (125 mL) blackberries
    1/2 cup (125 mL) strawberries
    6 cape gooseberries
    1 cup (500 mL) red wine
    4 Tbsp (60 mL) sugar
    1 bay leaf, fresh
    1/2 orange

    Combine red wine, sugar, bay leaf, and orange in a saucepot. Place over medium-high heat and simmer until wine is reduced by 3/4. Remove from heat and set aside. In a large bowl combine all berries and strain hot wine over them. Cool in fridge for one hour to macerate.
    Spoon the marinated berries into large wine or martini glasses.


    4 egg yolks, free range organic
    4 Tbsp (60 mL) sugar
    2 oz (50 mL) late-harvest Riesling (or icewine)
    Pinch zested lemon

    Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless bowl until smooth. Create a double boiler by placing the stainless bowl over steaming water and continue to whisk until your sabayon is “nape” (coating the back of a spoon), about 5 to 7 minutes.

    Remove from heat, pour over the marinated berries, and serve immediately. Serves 4.

    source: "The Life of Riley", alive #285, July 2006


    Fresh Berries with Late-Harvest Sabayon




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