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Warm Fruit Salad
with Champagne Sauce

Serves: 4
Prep. Time:

1 cup peeled, cubed kiwi
1 cup peeled, cubed figs
1 cup halved grapes
1 cup halved strawberries
1 cup raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Ingredients at Firehouse Pantry

-Heat broiler to its highest setting.
-Divide the cut fruits into 4 soup plates, arranging them decoratively.
-Make sauce by combining egg yolks and sugar in a mixing bowl.
-Whisk briskly until the yolks begin to turn a light lemony color.
-Add the Champagne a little bit at a time, whisking constantly until well blended.
-Place the mixing bowl in a pot or pan and pour about 1" of water around it.
-Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
-Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook.
-Continue to whisk for 10 seconds.
-Pour equal amounts of sauce over each fruit salad.
-Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
-Serve immediately with remaining Champagne to accompany.

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