This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
301 K 4.6/5 (42 reviews)
55 min.
Easy
2.40 €
4 people
4 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
2 grapefruits - 2
2 poacheds pears - 3
4 pinches citrus crunch - 4
250 ml sabayon - Total weight: 930 grams
Times for this recipe
Preparation: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 25 min.
Peel 2 grapefruits and arrange in small dishes.
Stage 2 - ⌛ 25 min.
Collect the grapefruit juice, strain, and use to make sabayon.
Stage 3 - ⌛ 5 min.
Just before serving, cover the grapefruits with sabayon, and sprinkle with a pinch of ing5.
Stage 4
If you use 2 poacheds pears instead of 2 grapefruits, cut them into small cubes and drain carefully.
Stage 5
Put a layer of diced pear into dishes either alone, or on top of grapefruit segments.
Stage 6
To serve, cover the pears with sabayon, and sprinkle with a pinch of citrus crunch.
Remarks
This dessert is fairly quick, and the fruit can be prepared in advance, only the sabayon must be made at the last minute.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 170 RDI=20 % | 30 RDI=5 % | 1,050 RDI=50 % | 4,400 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 3 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 5 RDI=2 % | 40 RDI=4 % | 8 RDI=1 % | 260 RDI=10 % | 1,100 RDI: 10 % |
How much will it cost?
- For 4 people : 2.40 €
- Per person : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sabayon
You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Strawberry brunoise in a dessert-wine sabayon, ... See them all 2
Citrus crunch
You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 1
Grapefruit
Like these other recipes: Candied grapefruit peel, Grapefruit moelleux, Grapefruit cake, How to peel a fruit, Citrus tart, ... See them all 9
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Pear and strawberry verrine with tiramisu cream, Tarte Bourdaloue, Pear verbena tarts, Rice pudding with chestnuts and poached pears, ... See them all 5
Other recipes you may also like
Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing. December 30th 201955 K 40 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025352 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025313 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.