How to make it

  • 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 over a saucepan that has about 1" of water in it. Bring the water to a simmer and continue to whisk the mixture 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" from the source of heat and allow them to cook just until they are lightly brown on the surface, rotating as needed.
  • Serve immediately with remaining Champagne to accompany.

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