Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a wonderful dessert to make when fresh berries are at their peak. The fruit is baked under an eggy custard sauce called a “sabayon.” Recipe Source: Relish Mag

Ingredients Nutrition

  • 1 pint strawberry, hulled and sliced
  • 1 pint blueberries, about
  • 1 pint raspberries
  • 5 egg yolks
  • 12 cup sugar
  • 14 cup orange juice
  • 2 tablespoons orange liqueur
  • 12 cup sliced almonds

Directions

  1. Preheat oven to 400°F Coat a 1 1/2-quart gratin or baking dish with cooking spray.
  2. Combine berries in a large bowl. Transfer to baking dish.
  3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.

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