Lacy Fruit Cups with Sabayon Sauce Recipe

Lacy Fruit Cups with Sabayon Sauce Recipe
Lacy Fruit Cups with Sabayon Sauce Recipe photo by Taste of Home
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Lacy Fruit Cups with Sabayon Sauce Recipe

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This fruity dessert from our Test Kitchen is a refreshing change of pace from other heavy holiday desserts.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons light corn syrup
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 1/3 cup ground pecans
  • 1/4 teaspoon vanilla extract
  • 5 egg yolks
  • 1/2 cup rose or marsala wine
  • 1/3 cup sugar
  • 2 medium pink grapefruit, peeled and sectioned
  • 2 medium blood oranges or tangerines, peeled and sectioned
  • 3/4 cup fresh raspberries

Directions

In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds. Working quickly, peel cookies off paper and immediately drape over inverted 6-oz. custard cups; cool completely.
In a small saucepan, combine the egg yolks, wine and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
Divide the grapefruit, oranges and berries among cookie cups; top with sauce. Yield: 8 servings.
Editor's Note: If the cookies become firm before they are draped over custard cups, warm them on the baking sheet for 1 minute to soften.
Originally published as Lacy Fruit Cups with Sabayon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p19

Nutritional Facts

1 each: 234 calories, 10g fat (4g saturated fat), 144mg cholesterol, 60mg sodium, 33g carbohydrate (25g sugars, 3g fiber), 3g protein.

  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons light corn syrup
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 1/3 cup ground pecans
  • 1/4 teaspoon vanilla extract
  • 5 egg yolks
  • 1/2 cup rose or marsala wine
  • 1/3 cup sugar
  • 2 medium pink grapefruit, peeled and sectioned
  • 2 medium blood oranges or tangerines, peeled and sectioned
  • 3/4 cup fresh raspberries
  1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
  2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds. Working quickly, peel cookies off paper and immediately drape over inverted 6-oz. custard cups; cool completely.
  3. In a small saucepan, combine the egg yolks, wine and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
  4. Divide the grapefruit, oranges and berries among cookie cups; top with sauce. Yield: 8 servings.
Editor's Note: If the cookies become firm before they are draped over custard cups, warm them on the baking sheet for 1 minute to soften.
Originally published as Lacy Fruit Cups with Sabayon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p19

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