Grilled cherries with plum wine zabaglione
Sweet, boozy and creamy, zabaglione thinly spooned over fresh fruit is a simple and elegant way to end a meal. Traditionally made with marsala wine, my version here uses umeshu, a sweet Japanese plum wine (in reality, a liqueur) for its slightly tangy note, which contrasts with the sweet cherries underneath.
Ingredients
500-600g fresh cherries, stalks removed*
1 large egg
3 large egg yolks
60g caster sugar
75ml umeshu (Japanese plum wine, or other sweet wine such as marsala, muscat or late-harvest riesling)**
60g mascarpone or 60ml pure cream
2 tsp light brown sugar
Method
1. Scatter the cherries (pitted or unpitted) in a large, shallow, ovenproof dish measuring about 23cm. Alternatively, divide the berries between 4 individual gratin dishes.
2. Pour enough water into a medium saucepan so that it rises about a quarter of the way up the sides. Bring the water to a boil, then reduce to a bare simmer.
3. Combine the egg, yolks, 50g of the sugar and the plum wine (or other sweet wine) in a medium heatproof bowl that can sit over the pan without touching the water. Away from the heat, use a handheld balloon whisk (or an electric beater) to whisk the mixture until frothy (about 1 minute), before placing the bowl on top of the saucepan of simmering water.
4. Whisk slowly and continuously for 2 minutes in a figure-of-eight motion (this keeps the mixture moving and ensures it doesn't catch on the bowl). As the mixture warms, whisk a little more energetically for another 3-4 minutes or until creamy, airy and thickened.
5. Remove the bowl from the water and whisk for another minute or two to cool down, then cover and refrigerate until completely cool. At this stage, the zabaglione may be kept in the fridge for up to 24 hours.
6. When ready to serve, position the oven rack about 15cm from the grill element and preheat the grill to about medium-high.
7. Place the mascarpone or cream in a small mixing bowl and whisk until soft peaks form. Using a rubber spatula, gently fold it into the cooled zabaglione until combined, then spoon over the cherries to cover barely.
8. Combine the remaining 10g of caster sugar with the light, brown sugar in a small bowl, then sprinkle evenly over the zabaglione. Place under the preheated grill for 1-2 minutes until golden brown (watch carefully: it can burn in seconds). Serve immediately.
*Note: I like to leave the stones in the cherries: their faint almond scent is released under the warmth of the grill, adding a lovely subtle flavour. Remember to warn your guests, though!
**You can buy umeshu from bottle shops or licensed Asian grocers. You'll have plenty left over from this recipe, which is fortunate because it's absolutely delicious served chilled or on ice.
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Helen Goh is a chef and regular Good Weekend columnist.
