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Roasted buttered cherries with orange sabayon and toasted almonds

By: Debbie Major

Published: 16 Oct 18
Updated: 18 Mar 24

Roasted buttered cherries with orange sabayon and toasted almonds

”Despite its fancy name, a sabayon is simply a mousse of wine, eggs and sugar. Served warm, over hot roasted sweet cherries, it’s like eating a soft billowy cloud.” – Debbie Major

Easy
July 2018

Test kitchen approved

Serves 4
Hands-on time 25 min

”Despite its fancy name, a sabayon is simply a mousse of wine, eggs and sugar. Served warm, over hot roasted sweet cherries, it’s like eating a soft billowy cloud.” – Debbie Major

Nutrition: per serving

Calories: 493kcals
Fat: 23.8g (10.4g saturated)
Protein: 7.4g
Carbohydrates: 54.2g (54.1g sugars)
Fibre: 2.6g
Salt: 0.1g

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Ingredients

700g ripe cherries, stalks removed and pitted
50g caster sugar
60g unsalted butter, melted
20g toasted flaked almonds

For the sabayon

6 large free-range egg yolks
80g caster sugar
150ml dessert wine (we used muscat beaumes de venise)
Finely grated zest 1 orange

You’ll also need…

1 large or 4 individual shallow ovenproof gratin dishes and a cook’s blow-torch (optional)

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cherries in the gratin dish/es, sprinkle over the sugar, then drizzle with the butter. Roast for 15 minutes until just tender.
Meanwhile, for the sabayon, put the egg yolks, sugar, wine and orange zest into a large heatproof bowl and rest it over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Whisk vigorously (by hand or with an electric hand mixer) for about 8 minutes until thick and foamy and almost tripled in volume.
Spoon the sabayon over the hot roasted cherries, then scorch the surface here and there using a cook’s blowtorch, if you wish. Scatter with the almonds and serve.