Title: Champagne Zabaglione With Fresh Fruit Compote
Yield: 1

---------------------------ZABAGLIONE---------------------------------
1 cup dry champagne or other sparkling wine
3/4 cup powdered sugar
5 large egg yolks
2 Tbsp light corn syrup
6 Tbsp chilled whipping cream

--------------------------FRUIT COMPOTE-------------------------------
2 large oranges
1/2 small pineapple; peeled, cored
1 basket strawberries; hulled, quartered
2 kiwis; peeled, sliced into rounds
1 pear; peeled, cored, diced
6 Tbsp chilled dry champagne
6 whole strawberries

For zabaglione: Whisk Champagne, sugar, yolks and corn syrup in large
metal bowl to blend. Set bowl over saucepan of simmering water (do not
allow bottom of bowl to touch water). Whisk constantly until mixture has
tripled in volume and candy thermometer registers 160F., about 10 minutes.
Remove from over water. Using electric mixer, beat zabaglione until
completely cool, about 5 minutes. Beat cream to soft peaks in medium bowl.
Fold cream into cooled zabaglione. Chill until ready to use. (Can be
prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen
texture before serving.)

For fruit compote: Using small sharp knife, cut off peel and white pith
from oranges. Working over bowl, cut between membranes to release orange
segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)

Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes.
Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear
in large bowl. Mix in oranges.

Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit
in each goblet. Top fruit with zabaglione. Garnish each serving with whole
strawberry and serve immediately.

Serves 6.

Bon Appetit

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