Champagne and Strawberries
Etienne, Nicole
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La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Champagne Zabaglione with Fresh Fruit Compote,
Dried Pear Compote

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Confit Jar with Pears
& Grapes
Speck, Loran
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Confit Jars with Fruit
Speck, Loran
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Champagne Zabaglione with Fresh Fruit Compote
Bon Appetit Cooking Class, Chef Mary Cech,  February 1996

Zabaglione:
1 cup dry Champagne or other sparkling wine
3/4 cup confectioner's sugar
5 large egg yolks
2 tablespoon light corn syrup
6 tablespoons chilled whipping cream

Fruit Compote:
2 large oranges
1/2 small pineapple, peeled cored
1 basket strawberries, hulled, quartered
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored, diced
6 tablespoons chilled dry Champagne
6 whole strawberries

 For zabaglione: Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160 degrees F, about
10 minutes. Remove from over water. Using electric mixer. beat zabaglione
until completely cool, about 5 minutes. Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to loosen texture before serving.)
For Fruit Compote: Using a small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release
orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.) Using tip of vegetable peeler, cut out eyes from pineapple, discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges. Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately. Serves 6.

Dried Pear Compote

2 cups dry white wine
2 cups water
1/2 cup honey
1 vanilla bean, split lengthwise
One 2-inch-piece fresh gingerroot. peeled, thinly sliced
Six 1/2-by-3-inch strips lemon zest
7 cardamom pods, crushed
6 whole black peppercorns
8 ounces dried pears (about 12 pear halves), quartered
4 ounces dried apricots
4 ounces dried sour cherries
Honeyed Crème Fraîche (recipe follows)

In heavy large saucepan place wine, water, honey, vanilla bean, sliced ginger, lemon zest, cardamom pods, and black peppercorns. Bring to boil. Reduce heat to low and simmer gently 30 minutes. Remove from heat, cover and
let steep at least 2 hours. Strain syrup, return to saucepan. Return vanilla
bean to syrup. Bring to simmer. Add pears and simmer 10 minutes. Mix in dried apricots and simmer 5 minutes. Add dried sour cherries and simmer 5 minutes. Cool completely. Cover and refrigerate compote overnight.

Honeyed Crème Fraîche: Combine 1 cup chilled crème fraîche, 3 tablespoons honey and 1/2 teaspoon vanilla extract.