Recipe ingredients
- 1 cup kiwi, peeled and cut into 1/4 inch cubes
- 1 cup figs, peeled and cut into 1/4 inch cubes
- 1 cup grapes, sliced in half
- 1 cup fresh strawberries, sliced in half
- 1 cup fresh raspberries
- 2 egg yolks
- 1/3 cup granulated sugar
- 1 cup champagne
Recipe method
- Heat broiler to its highest setting.
- Divide the cut fruits into 4 soup plates, arranging them decoratively.
- Make sauce by combining egg yolks and sugar in a mixing bowl.
- Whisk briskly until the yolks begin to turn a light lemony color.
- Add the Champagne a little bit at a time, whisking constantly until well blended.
- Place the mixing bowl in a pot or pan and pour about 1 inch of water around it.
- Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
- Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds.
- Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
- Serve immediately with remaining champagne to accompany.
Other thanksgiving recipes:
Fruit salad with champagne sauce recipe
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