Toasted panettone with sticky nectarines and sparkling sabayon

Name: Toasted panettone with sticky nectarines and sparkling sabayon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 60.00 ml butter; 60.00 ml sherry; 1.00 panettone sliced; 6.00 nectarines ripe, quartered; 250.00 ml verjuice caramelised; 90.00 g sugar; 90.00 ml wine sparkling; 1.00 lime lime zest only

6 servings Prep: 20 mins, Cooking: 30 mins

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By Food24 November 03 2009

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Toasted panettone with sticky nectarines and sparkling sabayon

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Ingredients (8)

60.00 ml	butter
60.00 ml	sherry
1.00	panettone — sliced
6.00	nectarines — ripe, quartered
250.00 ml	verjuice — caramelised

Sparkling Sabayon: free-range egg yolks

90.00 g	sugar
90.00 ml	wine — sparkling
1.00 lime	lime — zest only

Tap for ingredients

Method:

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.