From appetizers to salads, entrées to desserts, these 20-minute recipes use fruit to demonstrate nature's sweetness. By: Text: Jason Horn and Cooking Light staff
Sabayon is an elegant wine-and-egg custard whose creaminess is a great match for any kind of stone fruit―peaches, nectarines, plums, cherries, or a combination. This simple recipe is perfect for a summer dessert any time. Make it part of your regular rotation.