2 tablespoons unsalted butter
6 tablespoons clover honey
5 large plums (1 1/2 pounds), quartered and pitted
3 large egg yolks
1/3 cup Moscato d'Asti or other dessert wine
- Preheat the broiler. In a large skillet, melt the butter with 2 tablespoons of the honey over moderately high heat until foaming. Add the plums and cook, turning occasionally, until softened and the honey has thickened slightly, about 6 minutes. Scrape the plums and their juices onto a plate.
- In a medium heatproof bowl set over a saucepan of simmering water, whisk the egg yolks, Moscato and the remaining 1/4 cup of honey until the mixture is thick and pale yellow, about 8 minutes. Remove from the heat and whisk the sabayon until cooled slightly, about 1 minute.
- Scrape the sabayon into four 8-ounce gratin dishes. Top with the plums and their juices. Transfer to a baking sheet. Broil 3 inches from the heat for about 1 minute, until the sabayon is golden, and serve.
The difference between Moscato d'Asti and Muscat de Beaumes-de-Veniseboth of which are light, golden dessert wines that will pair beautifully with these fluffy gratinsis one of style: They're both made from Muscat grapes, though the Italian Moscato d'Asti is lightly sparkling while the Beaumes-de-Venise is still and higher in alcohol. Both have lovely floral aromas and flavors that recall honey and peaches.