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Fruit Gratin with Maraschino
Gratin de Fruits au Marasquin

Serves: 6 : 6

Peel and cut the mangoes into thin slices. peel the figs and cut each lengthwise into 6 slices. Combine the fruits in a shallow container and sprinkle with the liqueur. Let the fruit macerate at room temperature for at least 20 mn. Prepare the sabayon: bring 2 to 3" of water to simmer in a large saucepan. Combine the egg yolks, sugar, wine and liqueur in a large, heat proof bowl and beat with a whisk or electric mixer until pale yellow and foamy. Set the bowl over the simmering water (the bottom of the bowl must not touch the water) and continue beating until the mixture becomes thick and creamy and increases in volume, and the whisk or beater leaves a clear trail on the bottom of the bowl. Test the temperature of the sabayon occasionally with a finger: if it feels hotter than just tepid (the temperature should not exceed 80º F) remove from the heat and beat until slightly cooled. Then return to the heat and finish cooking as described. To serve, preheat the broiler. Arrange the mango slices in a fan shape in the center of 6 oven proof plates. surround with the fig sections. Cover the fruit with the sabayon and broil a few minutes until lightly browned. Watch carefully because the sabayon will color quickly. Serve hot.This dish demands a lot of attention; the sabayon cannot be made in advance and the gratin can easily burn.

Recipe Contributed By

Recipe Category: Desserts

3 mangoes
6 figs
2 Tbsp maraschino liqueur
2 egg yolks
1/2 cup confectioners sugar
2/3 cup dry white wine
2 Tbsp maraschino liqueur