This is a dessert I serve all year round with whatever fruit is ripe. I always include orange segments though, as a reminder of the citrus in the sabayon sauce. You can make each serving of this dessert as small or large as you want, depending on how much fruit you use. In its simplicity, c’est bon!

　　

Ingredients

Serves 4

　　3 large egg yolks

　　1/4 cup sugar

　　1/3 cup fresh orange juice

　　Sliced fresh fruit, such as oranges, berries, peaches, apricots, pineapple, papaya, passion fruit, star fruit, or mango

　　

Step 1

Arrange an oven rack 6 inches below the broiler heat source. Preheat the broiler.

　　

Step 2

Fill a medium saucepan with an inch of water. Bring to a boil, then lower the heat to maintain a bare simmer.

　　

Step 3

Whisk the yolks in a heatproof bowl until broken. Whisk in the sugar until well blended, then whisk in the orange juice. Set the bowl over (but not touching) the simmering water and whisk constantly and rapidly until the mixture becomes pale yellow and thick, about 6 minutes. Remove from the heat.

　　

Step 4

Divide the fruit among 4 shallow gratin dishes. Spoon the sabayon over the fruit. Broil until just golden brown, about 1 minute. (Be careful: It goes from golden to black fast!) Serve immediately.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.