PREPARATION OF THE FRUITS

Peel the fruits to the flesh, until the thin white skin is removed.

Separate the segments without damaging them. Do this over a bowl to collect the juice.

Put the fruit pieces to drain in a strainer over the bowl to collect the juice from the sliced fruits.

PREPARATION OF THE SABAYON

In a bowl, put the egg yolks and the sugar, and two tablespoons of the fruit juice.

Whisk this mixture then place the bowl in a bain-marie over high heat.

Beat the mixture until the water boils.

Then lower the heat and keep whisking the mixture until it turns pale and becomes frothy.

Add two tablespoons of Château de Fargues and keep whisking until the mixture thickens.

Remove the bowl from the bain-marie and keep whisking for a few moments.

RECOMMENDATION

Watch the browning of the sabayon in the oven; it happens in just a few minutes.

Serve warm.

SERVICE

Arrange your fruit segments in small porcelain ramekins, cover them with the sabayon, and brown them under your oven grill.