MASTERCLASS
Dessert wine sabayon with cherries and pistachios

Dessert wine sabayon with cherries and pistachios

Serves 6

Cooking Time Prep time 10 mins, cook 10 mins (plus chilling, standing)



1 quantity   dessert wine sabayon
Finely grated   rind and juice of ½ orange
1 kg   cherries, halved and pitted
100 ml   dessert wine
30 gm   raw caster sugar
Juice   of ½ orange
To serve:   coarsely chopped pistachios


1 Follow directions for dessert wine sabayon, adding grated orange rind to egg yolk mixture. Refrigerate to chill (30-40 minutes).
2 Combine cherries, wine, sugar and orange juice in a bowl, stir until sugar dissolves, then refrigerate to macerate for 10 minutes. Spoon over dessert wine sabayon, scatter with pistachios and serve.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

RECIPE Emma Knowles PHOTOGRAPHY Vanessa Levis STYLING Emma Knowles

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