Poached Summer Fruits Recipe with Sabayon & White Chocolate by Chef Glynn Purnell

Poached Summer Fruits Recipe

With this summer fruits recipe the sabayon can be served hot, tepid or cool. If you want to serve it warm, make it at the last minute.

If you want to glaze the sabayon with a blowtorch (or place it under the grill) you will need to make it ahead of time.

Serves 4

Ingredients:

Poached Fruits
300g caster sugar
4 cardamom pods, crushed
8 large basil leaves, roughly chopped
Zest and juce of one lemon
3 peaches, halved and stoned
3 apricots, halved and stoned
15 fresh strawberries, hulled but kept whole

Sabayon
6 egg yolks
2 tbsp sherry or madeira
70g caster sugar, plus extra if required to taste
Squeeze of lemon juice
100g white chocolate, placed in the freezer for 2 hours until half frozen

Method:

Poached Fruits
1. Put the sugar, cardamom pods and 600ml water in a saucepan and bring to a simmer, stirring until the sugar has dissolved.
2. Add the basil and lemon zest and juice, and leave to infuse over a low heat for 20 minutes.
3. Cook the peaches and apricots, in batches, in the poaching syrup for 3–5 minutes until just tender. Remove with a slotted spoon and set aside.
4. Cook the strawberries in the syrup for just 1 minute, then remove with a slotted spoon and set aside. Reserve the poaching syrup.
5. Leave the fruit to cool slightly, then return it to the poaching syrup, cover with clingfilm and leave to cool completely in the fridge.

Sabayon
1. Whisk together the egg yolks, sherry or Madeira and sugar in a stainless steel bowl.
2. Set the bowl over a pan of hot water and whisk constantly for 4–5 minutes until the mixture has the consistency of lightly whipped cream and the sauce is cooked
3. Clear the base of the bowl constantly with the whisk to prevent the eggs from scrambling and don’t allow it to become so hot that it can’t be touched with a finger.
4. Taste the sabayon and add more sugar and a squeeze of lemon to taste.
5. Once the sabayon is thick, foamy and tripled in volume, remove the bowl from the pan.
6. Drain the fruit from the poaching syrup (you can keep this in the fridge for 5–10 days to reuse), pat dry with kitchen paper and scatter over plates or bowls using your own artistic flair.
7. Spoon four or five dollops of sabayon over the fruits, then use a blowtorch to brown the sabayon, or place under the grill.
8. Grate the white chocolate over the top and serve immediately.

RECIPE FROM RIB TICKLERS & CHOUX-INS BY GLYNN PURNELL

Glynn Purnell Glynn Purnell was awarded a Michelin Star whilst Head Chef at Jessica’s, in turn giving Birmingham its first ever Michelin star. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen and has also featured on The Great British Food Revival. Following the success of Glynn’s first book, Cracking Yolks and Pig Tales, his second book is described as ‘rustic home cooking with an eclectic twist’, and is perfect for anyone who wants to get creative in the kitchen.

Rib Ticklers & Choux-ins by Glynn Purnell is published by Kyle Books and is available to buy on Amazon.

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