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Fruit Salad With Champagne Sauce
By Food Salad Recipes
Fruit Salad with Champagne Sauce 1 cup kiwi, peeled and cut into 1/4 inch cubes 1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half 1 cup fresh strawberries, sliced in half 1 cup fresh raspberries 2 egg yolks 1/3 cup granulated sugar 1 cup Champagne Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging themdecoratively. Make sauce by combining egg yolks and sugar ina mixing bowl. Whisk briskly until the yolks begin to turn alight lemony color. Add the Champagne a little bit at a time,whisking constantly until
well blended. Place the mixing bowl in a pot or pan and pour about 1 inchof water around it. Bring the water to a simmer and continueto whisk vigorously until the mixture becomes light and foamy.Once the mixture starts to thicken, remove the bowl from theheat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place theplates under the broiler about 3 inches from the source ofheat and allow them to cook just until they are lightlybrowned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany Food, Salad Recipes
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