Toasted panettone with sticky nectarines and sparkling sabayon

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 6
Time 20

Ingredients

  • 60
    ml
    butter
  • 60
    ml
    sherry
  • 1
    panettone, sliced
  • 6
    ripe nectarines, quartered
  • 250
    ml
    caramelised verjuice
  • 6
    Sparkling Sabayon: free-range egg yolks
  • 90
    g
    sugar
  • 90
    ml
    sparkling wine
  • 1
    lime
    grated zest of 1 lime
 

Method

30
 
Heat a frying pan and melt a tablespoon each of butter and sherry to cook a few slices of panettone at a time until golden brown, adding more butter and sherry as needed.

Keep warm in the oven. In another pan, cook the nectarines in the verjuice until they're soft and sticky.

Sparkling Sabayon Place the egg yolks, sugar and sparkling wine in a heat-proof bowl and place over a pan of simmering water. Whisk until thick and foamy.

Add the zest. Place a slice of panettone on a plate, top with nectarines and pour over sabayon.

 

Read more on: shallow-fry
 

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