Red fruit sabayon

Fruit preparation:
Prepare your fruits (cut and clean, except raspberries).
If the strawberries are large, cut them in half.
Spread fruit on single layer in individual ovenproof containers (ramequins…)
Turn on the top grill of your oven.

Preparation of sabayon:
In a saucepan, combine the egg yolks, sugar and white wine.
Whisk the mixture on a low heat in a bain-marie, to obtain a consistency thick enough to be able to draw an "8" with the whip.
Then remove from the bain-marie.

Divide this sabayon on all the fruits.
Bake them the closest to the grill as possible.
Leave the oven door open, watch and remove as soon as a little browning appears. (Beware, it can be very fast).

Serve immediately.

Modify the quantity of added sugar based on the acidity of your fruits and the sugar level of your wine. If yolks are too much cooked and you can taste a few clumps, don't hesitate to blend.
This recipe also works for larger fruits (peaches, apricots…). In this case poach them before, and cut them in small bits. Wines to pair are then closer to "Apricots Condé". You can also use black or white grapes.
You can flavor the sabayon with green mint (chopped and added just before baking), or a little bit lavender (with apricots). More daring: a bit of saffron added at the beginning.