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Seasonal Roasted Mixed Nuts

Pairs with Hahn Merlot or SLH Pinot Noir

Makes 4 servings


  • 1 cup per person – assortment of fresh and/or dried fruits with a variety of textures (pears, grapes, figs, dates, blackberries, star fruit)


  • 5 egg yolks
  • 4 tablespoons sugar
  • 5 tablespoons sherry (Marsala or other good quality sweet wine)


Put a small pot of water on the stove and bring it to a simmer. In a medium bowl, whisk together the yolks and sugar until the sugar is dissolved. Add the wine and place the bowl over the simmering water. Whisk the mixture vigorously and continuously. The custard will become frothy and will thicken. This process will take 5-8 minutes. Remove the bowl from above the water.

Cut and arrange the fruit in individual dishes (can be done ahead of time). Spoon the Sabayon custard over the fruit. Using a crème brûlée torch (available at fine culinary supply stores or on-line) or a broiler on high heat, toast the top of the custards. Serve immediately.

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