Dessert

Winter fruits with coffee sabayon

Name: Winter fruits with coffee sabayon
Prep time: 490 min
Cook time: 60 min
Total time: 550 min
Yield: 4
Ingredients: 8 prunes, pitted; 8 dried pear pieces; 16 dried apricots; 8 slices dried apple; 8 dried figs; 1 cinnamon stick; 250ml (1 cup) whisky; 225g (1 cup) caster sugar; 1/2 cup blanched almonds; 1 tablespoon instant coffee granules; 50ml whisky; 4 egg yolks; 60g caster sugar

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8h 10m

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If you like boozy desserts, you'll love these whisky-spiked winter fruits and coffee sabayon.

8 prunes, pitted
8 dried pear pieces
16 dried apricots
8 slices dried apple
8 dried figs
1 cinnamon stick
250ml (1 cup) whisky
225g (1 cup) caster sugar
1/2 cup blanched almonds

Coffee sabayon

1 tablespoon instant coffee granules
50ml whisky
4 egg yolks
60g caster sugar

Method

1.

Place dried fruit and cinnamon in a bowl, pour over whisky and leave to marinate overnight. The next day, place sugar in a saucepan with 1 cup water, stirring over low heat to dissolve sugar. Add macerated fruit and its liquid, and enough water to just cover fruit. Bring to boil, then reduce heat to low and simmer for 15 minutes. Transfer fruit to a bowl, then reduce syrup by half. Pour over the fruit, add nuts and refrigerate until ready to serve.
2.

Meanwhile, to make sabayon, dissolve coffee in whisky, then place with eggs and sugar in a heatproof bowl over simmering water. Beat with electric beaters or a hand whisk until very thick and foamy (can take up to 15 minutes). Remove from heat and continue to beat until cool. Serve immediately with whisky-soaked fruits.

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