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Prep and Cook time: About 30 minutes
Makes: 8 servings
Ingredients
2 lemons (5 oz. each)
1 cup sugar
1/4 teaspoon ground cinnamon
2 16-oz. packages frozen wild blueberries (about 6 cups), thawed, rinsed,
and drained
4 Large Egg Yolks
6 tablespoons late-harvest Riesling wine or white grape juice
1 1/2 tablespoons finely chopped fresh mint leaves (optional)
Instructions
1. Grate peel and squeeze juice from both lemons.
2. To make sugared blueberries, in a 5- to 6-quart pan, mix 3 tablespoons
of the lemon juice (save remaining for sabayon), 2/3 cup of the sugar, and
cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3
minutes. Remove from heat and stir in peel from 1 lemon and blueberries.
3. Divide blueberries equally among 8 serving bowls and refrigerate until
sabayon is ready.
4. To make sabayon, in the top of a double boiler or metal bowl (4- to
6-qt.), whisk to blend egg yolks, remaining 1/3 cup sugar, 2 tablespoons
of the lemon juice (save extra for other uses or discard), and Riesling.
5. Set double boiler over boiling water, or nest bowl in a pan over
boiling water. Whisk egg mixture (or beat with a mixer on medium speed)
until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes
total. Add remaining lemon peel and mint, if using, and whisk. Spoon at
once into bowls with blueberries to serve.
Nutritional Information
Per serving:
193 cal., 12% (23 cal.) from fat;
1.4 g protein;
2.6 g fat (0.8 g sat.);
39 g carbo (0.5 g fiber);
13 mg sodium;
106 mg chol.
