Sliced Stone Fruits With Muscat Sabayon

• 2 plums
• 2 apricots
• 1 nectarine
• 8 sweet bing cherries
• 4 large egg yolks, room temperature
• 2 tablespoons sugar
• 14 cup muscat de beaumes-de-venice wine

1. Cut the fruits into 1/2 inch thick slices.
2. Halve and pit cherries.
3. Divide among 4 serving dishes or cups.
4. Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl.
5. Set bowl over pan of simmering water (water should be about 2-inches below bowl).
6. Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes.
7. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
8. Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.

plums, apricots, nectarine, cherries, egg yolks, sugar, wine

Taken from www.food.com/recipe/sliced-stone-fruits-with-muscat-sabayon-376857 (may not work)