Tropical Fruits with Passion Fruit Sabayon and Balsamic Syrup
A syrup made from balsamic vinegar is a light and refreshing accent for tropical fruits. The syrup could be used by itself over ice cream or other desserts. Kula raspberries are grown on the slopes of Maui’s Haleakala volcano; any tart red raspberry may be substituted.
- Balsamic Syrup
- Balsamic Vinegar - 1 cup
- Brown Sugar - 3 tablespoons, packed
- Egg Yolks - 2
- Passion Fruit Jelly - 4 tablespoons
- Sugar - 2 tablespoons
- Prosecco or other dry sparkling wine - 1 cup
- Lilikoi (passion fruit) - 2, peeled, seeded, and diced
- Jackfruit - 1, peeled and diced
- Pineapple - 1, peeled, cored, and diced
- Star Fruit - 2, cut in 1/4-inch slices
- Fresh strawberries - 12, hulled and sliced in half lengthwise
- Kiwi Fruit - 4, peeled and sliced
- Fresh Kula or other red raspberries - 4 cups
To make the syrup: In a heavy, small saucepan, combine the vinegar and the sugar and cook over medium-high heat to reduce by half, or until syrupy. Cool, cover, and refrigerate.
To make the sabayon: In the top of a double boiler, combine the egg yolks, jelly, and sugar and whisk until smooth. Place over simmering water and whisk in the wine. Whisk constantly until the mixture thickens and coats a spoon. Set aside off the heat.
To serve: Divide the fruit among 4 serving plates and arrange attractively on each plate. Spoon 3 tablespoons warm sabayon over the fruit on each plate, and 3 more tablespoons of sabayon around the sides of each plate. Drizzle balsamic syrup over the fruit on each plate.