Fruit Salad with Champagne Sauce

cup kiwi, peeled and cut into 1/4 inch cubes

cup figs, peeled and cut into 1/4 inch cubes

cup grapes, sliced in half

cup fresh strawberries, sliced in half

cup fresh raspberries

egg yolks

/3 cup granulated sugar

cup Champagne

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 inch

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.

Fruit Salad with Champagne Sauce

Salad Master