Instructions: This quick dessert sauce, known in France as sabayon, will be memorable if you choose a late-picked Riesling or Vidal Blanc wine from New York or Virginia - only a cup is needed, leaving the rest to drink at the table. In summer, its best served with fresh berries but almost any soft fruit such as halved grapes, sliced peaches or nectarines can be substituted. And in winter you can turn to orange or tangerine segments.

Serves 8
1 quart (about 1 pound) fruit
3/4 cup heavy (whipping) cream
6 egg yolks (see Note)

3/4 cup sugar
1 cup medium or sweet white wine

Divide fruit evenly among 8 individual ovenproof gratin dishes or ramekins to form a single layer. Set aside.

In a large heatproof bowl with an electric mixer on medium speed, beat cream just until it holds soft peaks. Cover and refrigerate.

Add enough water to a large pan to measure a depth of about 2 inches. Bring the water to a simmer.

In a large bowl, preferably metal, using a standing mixer fit with a balloon whisk or an electric mixer on medium speed, beat the egg yolks, sugar and wine until thoroughly combined. Place bowl over the water (hot but not boiling) and whisk until mixture is very light yet thick enough to hold a ribbon trail when the whisk is lifted, 10-15 minutes. Remove bowl from heat; turn heat off. Whisk egg yolk mixture until cool, 4 to 5 minutes. Gently fold in chilled whipped cream.

Preheat the broiler.

Ladle zabaglione over the fruit, filling each dish almost to the top. Broil zabaglione just until lightly brown and bubbling, 1-2 minutes. Watch carefully; zabaglione scorches easily. Serve immediately.

Note: Uncooked eggs may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune-system deficiencies.

However, egg yolks are less likely to be contaminated than egg whites, particularly if the eggs are fresh and refrigerated.

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