Zabaione with Brandied Plums

Recipe from What's For Lunch, Honey?  

Ingredients

The brandied plums

10-15 soft ripe plums, halved, pitted and then quartered
2 tablespoons Muscovado sugar
3-4 tablespoons brandy
1 cinnamon stick

The Zabaione
serves 4

4 large organic eggs yolks
1/4 cup sugar
1/2 cup sweet Sicilian Marsala

Method

The brandied plums

Place a small skillet over a medium heat. Add the plums, sugar and brandy and about 2 teaspoons water. Bring to a boil, then reduce to a simmer and cook for about 5 minutes until the fruit softens and begin to release their juices. Remove from heat and spoon into 4 individual glasses or serving bowls. Chill in the refrigerator.

The Zabaione

Fill a saucepan halfway with water and bring to a gently simmer. Regulate the heat as required to maintain a gentle and constant simmer as you prepare the zabaione.

Place the egg yolks in a round-bottomed stainless-steel (or copper) bowl, which rests comfortably when placed on top of the saucepan.

Whisk the egg yolks with a balloon whisk until they turn pale yellow. Add the sugar , then the Marsala and continue to whisk until incorporated.

Rest the bowl on top of the saucepan, making sure that the water does not touch the underside of the bowl. Constantly whisk the mixture using the figure-8 pattern, until it is foamy and has tripled in volume. The mixture will eventually become soft and creamy - approx. 15 minutes. The consistency is just right when the mixture forms thick ribbons when the whisk is lifted.

Be sure to whisk the entire inner surface of the bowl, clearing the bottom of the bowl with the whisk so that the eggs do not stick to the bottom.

If the mixture starts to separate just remove from heat and transfer to the countertop, whisking all the while.

Zabaione should have the texture of lightly whipped cream. It should be light in texture, yet thick enough to coat a spoon.

Immediately pour the zabaione over the plums. Garnish with a few sugared plums and a sprig of mint. Serve immediately.