Sunday, June 13, 2010
I found a small half-empty bottle of Malibu Rum, a coconut flavored rum made in Barbados. I can’t remember what recipe I bought it for, but I put it to good use recently at a dinner for friends.
Sabayon (in French) and zabaglione (in Italian) are pretty much the same: eggs whisked over hot water with some sort of alcoholic liquid until doubled or tripled in volume. You can make the sabayon right before your dinner starts and hold at room temperature no more than an hour, or you can make it ahead of time and chill completely, but it will lose some of its volume. It will, however, still taste good.
I bought one of the already cleaned and cored fresh pineapples from the supermarket to use for this recipe, but the consensus at dinner was that bananas would also be good, maybe even better. If you try it, let me know!
FRESH PINEAPPLE WITH MALIBU SABAYON
2 egg yolks
1/3 cup sugar
½ cup Malibu rum
1 fresh pineapple, peeled, cored and cut into ½" chunks
In the top of a double boiler, or in a heat-proof bowl, briskly whisk the eggs, yolks and sugar until sugar is incorporated. Add the rum and set over simmering water. Do not let the bottom of the bowl touch the water or all you will get is nicely flavored scrambled eggs.
Whisk continuously until the sauce has at least doubled in volume. This will take about 5 minutes. Divide the pineapple chunks among six shallow oven-proof dishes. Pour the sabayon over the pineapple. Preheat your broiler. Broil 6" from the heat until the sabayon is a deep golden color. Serve immediately.
This could also be made in one casserole dish. A 10" pie pan would work nicely. Serves 6.