Baked fruits with Zabaione cream fraiche

Name: Baked fruits with Zabaione cream fraiche
Yield: 1
Ingredients: 50 g Almond and walnut kernels; 3 TABLESPOONS + some butter; 4 TABLESPOONS liquid honey; 2 Oranges; 500 g seedless grapes (green and blue); 2 Apples; 2 Pears; 4 fresh egg yolk + 1 egg; 125 g Sugar; 100 ml dry white wine; 2 TABLESPOONS Lemon juice; 125 g Fresh cream; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

50 g Almond and walnut kernels
3 TABLESPOONS + some butter
4 TABLESPOONS liquid honey
2 Oranges
500 g seedless grapes (green and blue)
2 Apples
2 Pears
4 fresh egg yolk + 1 egg
125 g Sugar
100 ml dry white wine
2 TABLESPOONS Lemon juice
125 g Fresh cream
7-10 Tbsp Icing sugar
baking paper

Directions

1
For the caramel nuts ##Almonds## and ##Walnuts## chop coarsely. Melt 3 tablespoons of butter in a frying pan. Roast the nuts and almonds in it while turning. Drizzle with honey and caramelise.
2
Place on a piece of baking paper, spread flat and allow to set.
3
##peel the oranges## so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins, collect the juice. Wash and halve the grapes.
4
Wash apples and pears, quarter them, remove seeds and cut into slices. Mix the fruit with the orange juice.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas stage 3). Grease six to eight ovenproof bowls or a large bowl. Spread the fruit in them and bake in the hot oven for about 15 minutes.
6
In the meantime, mix egg yolk, egg, sugar, wine and lemon juice and whip in a hot water bath for 7-8 minutes until creamy. Continue beating vigorously and gradually add the crème fraîche.
7
Spread the zabaglione on the fruit and bake under the hot oven grill for 2-3 minutes. Break caramel nuts into pieces and sprinkle over the top. Dust with icing sugar.