Baked Fruits / Fruit with Creme Fraiche – Zabaione
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g walnuts
- 3 tablespoon butter
- 4 tablespoon honey, more liquid
- 3 orange (s)
- 500 g rapes, seedless
- 3 apples
- 2 pear (s)
- 4 egg yolks
- 1 egg (s)
- 125 g suar
- 50 ml white wine, dry
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- For the caramel nuts, roughly chop the walnuts. Melt 3 tablespoons of butter in a pan and toast the nuts while turning them. Add the honey and caramelize.
- Spread out flat on baking paper and let it set.
- Peel oranges, even the white skin, and fillet them. Catch the juice in the process. Halve the grapes, core the apples and pears and cut into wedges. Mix the fruits with the orange juice.
- Preheat the oven to 200 ° C top and bottom heat. Put the fruits in a large, fire-proof bowl or small, fire-proof bowls and put in the oven for about 15 minutes.
- In the meantime, beat the egg yolks, egg, sugar and wine on a double boiler until frothy. This takes about 7-8 minutes.Stir in the creme fraiche little by little while whipping vigorously.
- Spread the zabaione on the fruits and bake under the grill for about 2-3 minutes.
- Spread the caramel nuts on the shell / bowls and serve immediately.
- If necessary, sprinkle with powdered sugar.
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