Fruit Salad w Peach Schnapps & Champagne Sabayon

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By Darren Purchese

You just can’t beat fresh fruit at Christmas and here in Australia where we are at the start of another hot summer amazing produce is in plentiful supply.

Of course, you can make fruit salad with any fruits you like or whatever you have available. So, get creative with yours, use exotic combos or keep it simple with just a couple of key fruits. I always prepare fresh fruit for any dinner party, as it is the perfect finish and a great balance to some of the other menu choices.  Below are some of my favourites.

Cut the fruit ahead of time if you wish but not too early, I will always cut on the day of serving. The sabayon will only last for an hour tops before it starts to collapse so do it fresh after you have cleared mains, it will only take a few minutes anyway.

 

Time

0

hour

20

minutes

Degree of Difficulty

Easy

Save

2

Portions

servings

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Ingredients

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FRUITS

 Pineapple
 Peach
 Nectarine
 Cherries
 Raspberries
 Strawberries
 Mango
 Custard Apple
 Passionfruit
 Blueberries
 Watermelon
 Banana
 Apricot
 Orange
 Mangosteen
 Dragonfruit
 Fig

TO DRESS THE FRUIT

 lime juice
 Peach Schnapps

CHAMPAGNE SABAYON

180g cream, thickened
150 ml Champagne or Sparkling Wine
100g egg yolks (approx. 5 large eggs)
70g caster sugar
1

For the fruit salad… peel & cut your fruit as you wish and arrange in a bowl. Liberally splash Peach Schnapps and grate lime zest over the fruit, cover the fruit and leave at room temperature for 20 minutes before serving. Serve with a bowl of champagne sabayon on the side.

 

2

For the Champagne sabayon… whisk the cream until you have thick ribbon and set aside. Add the Champagne, egg yolks and sugar to a large metal bowl placed over a saucepan of simmering water. Whisk by hand for 3-4 minutes until the mixture becomes thick and pale. Remove the bowl from the heat and whisk by hand for a further minute. Chill the bowl in the fridge for 5 minutes and then gently fold in the reserved cream. Transfer the mix to a serving bowl and consume within an hour.

 

1
0 hours 0 minutes

For the fruit salad… peel & cut your fruit as you wish and arrange in a bowl. Liberally splash Peach Schnapps and grate lime zest over the fruit, cover the fruit and leave at room temperature for 20 minutes before serving. Serve with a bowl of champagne sabayon on the side.

2
0 hours 0 minutes

For the Champagne sabayon… whisk the cream until you have thick ribbon and set aside. Add the Champagne, egg yolks and sugar to a large metal bowl placed over a saucepan of simmering water. Whisk by hand for 3-4 minutes until the mixture becomes thick and pale. Remove the bowl from the heat and whisk by hand for a further minute. Chill the bowl in the fridge for 5 minutes and then gently fold in the reserved cream. Transfer the mix to a serving bowl and consume within an hour.