French Fruit Plate with Sabayon

Remove the skin from the pears, cut them into quarters and core them. Heat Gewürztraminer with vanilla sugar, pour in pear quarters, steep for about 3 min and then cool in the broth.

Rinse nectarines, dab dry, remove seeds, cut into small pieces, mash in a hand mixer, then pass through a sieve and perfume with raspberry brandy. Skin the peaches, cut in half, remove the pits and cut the flesh into thin slices.

For the sabayon, mix Gewürztraminer with pear juice. Whip the egg yolks with the sugar until creamy, place the baking dish in a saucepan of hot water and gradually add the Gewürztraminer with the whisk, heating the water bath gently. The sabayon is ready when it has reached about twice its volume.

Remove the sabayon from the water bath, season with cinnamon, arrange the drained pear quarters and the peach slices on large dessert plates and cover partly with nectarine puree and partly with sabayon.

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