- Preheat the oven to 180°F for convection and 200 °F for regular.
- Thaw the fruit.
- Fill a large pot with water, and set it to simmer.
- Choose a mixing bowl that fits on top of the simmering pot to create a hot water bath. Check to be sure the simmering water doesn’t touch the bottom of the bowl when it’s in place.
- Fill a separate large bowl with cold water to act as a cold water bath. Unlike the hot water bath, it’s preferable if the water in your cold water bath does touch the bottom of your mixing bowl.
- Separate the eggs into yolks and whites. Put the yolks into the mixing bowl you’ve chosen for the hot water bath – but don’t put it on top of the pot just yet.
- Add the sugar to the egg yolks, and beat with a whisk until the color is light yellow and shiny, about 2-3 minutes.
- Add a few teaspoons of beer and keep whisking. Add a few more and whisk on. Slowly dribble in the rest while whisking furiously.
- Place the mixing bowl onto the hot water bath and whisk. The idea is to keep the egg mixture moving so it heats up so gradually that the eggs don’t scramble.
- Keep whisking until the volume of your Sabeeryon has doubled and the whisk leaves clear traces through the mixture, about 5-7 minutes.
- Remove the mixing bowl from its hot water bath, and place it into the bowl of cold water and continue whisking until the mixture has cooled off a little.
- Next, arrange your thawed fruit on an ovenproof deep plate or casserole dish, and pour the Sabeeryon over top. Make sure you don’t cover the fruit completely.
- Place the dish in the oven and bake for 5 minutes.
- To finish, turn on the broiler (set at 240°F or so) and brown the top for 2-3 minutes.
- Garnish with mint leaves and decorate with icing sugar, and serve hot.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.