Medley of Stone Fruit Gratin

clock 30 minutes + 15 minutes bowl Serves 4


  • 125g caster sugar
  • 150ml white wine
  • juice from half a lemon
  • 2 nectarines, halved and stones removed
  • 2 plums, halved and stones removed
  • 2 peaches, halved and stones removed
  • 2 apricots, halved and stones removed
  • 4 egg yolks
  • 100ml whipped cream
  • Icing sugar for dusting
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  • 1. In a pot large enough to fit the fruit, add the sugar, 150ml water, wine and lemon juice. Stir over medium heat until sugar disolves. Add the fruit and simmer on a low heat for 8-10 minutes until lightly poached. Make sure the fruit is just soft but does not lose its shape. Gently remove the fruit and place in a heatproof oven dish. Reserve sugar syrup.

  • 2. Place the egg yolks in a bowl and whisk with an electric beater on high until the yolks have tripled in size.

  • 3. Slow the beater and add the hot syrup from the fruit in a steady stream. Beat until the mixture is cool.

  • 4. Gently fold in the whipped cream. To this stage, this dish can be prepared a few hours in advance.

  • 5. Spoon the sabayon sauce gently over the fruit, dust generously with icing sugar.

  • 6. Place under the preheated grill for 30 seconds to 1 minute, keeping an eye on it so it doesn’t burn. Serve immediately.

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