Plum-and-Honey Sabayon Gratins

• 2 tablespoons unsalted butter
• 6 tablespoons clover honey
• 5 large plums (1 1/2 pounds), quartered and pitted
• 3 large egg yolks
• 1/3 cup Moscato d'Asti or other dessert wine

1. Preheat the broiler.
2. In a large skillet, melt the butter with 2 tablespoons of the honey over moderately high heat until foaming.
3. Add the plums and cook, turning occasionally, until softened and the honey has thickened slightly, about 6 minutes.
4. Scrape the plums and their juices onto a plate.
5. In a medium heatproof bowl set over a saucepan of simmering water, whisk the egg yolks, Moscato and the remaining 1/4 cup of honey until the mixture is thick and pale yellow, about 8 minutes.
6. Remove from the heat and whisk the sabayon until cooled slightly, about 1 minute.
7. Scrape the sabayon into four 8-ounce gratin dishes.
8. Top with the plums and their juices.
9. Transfer to a baking sheet.
10. Broil 3 inches from the heat for about 1 minute, until the sabayon is golden, and serve.

unsalted butter, honey, egg yolks, moscato

Taken from www.foodandwine.com/recipes/plum-and-honey-sabayon-gratins (may not work)