An elegant dessert, fresh
strawberries topped with a port wine sabayon and served in stemmed
glasses.
Fresh
Strawberries with Port Wine Sabayon
- 2 cups port wine
2 tablespoons lemon juice
4 large egg yolks
1/4 cup granulated sugar
2 pint baskets California strawberries, stemmed and halved
Whipped cream (optional)
- To make sabayon, combine
port and juice in heavy-bottomed saucepan; cook over high heat
to reduce to 3/4 cup. Reduce heat to low. Add yolks and sugar;
cook, stirring constantly, until slightly thickened. Do Not Boil.
- Spoon sauce over strawberries
in stemmed glasses; dollop with whipped cream, if desired.
Makes 4 servings.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
