Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon

Name: Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Julienned zest and juice of 1 lime; 1 cup (3 ounces) sliced blanched almonds, finely ground in a coffee mill; 6 nectarines; Julienned zest and juice of 1 orange; ⅓ cup egg whites (2 to 3 egg whites); 1 tablespoon sherry vinegar; Powdered sugar, in a shaker; ½ cup heavy cream; Julienned zest and juice of 1 lemon (see Note); One 1-inch piece ginger; 2 tablespoons cornstarch; 1 cup sugar; ⅓ cup golden raisins; ⅓ cup diced dried peaches (¼-inch dice); ⅓ cup water; 2 large egg yolks; 4 medium green tomatoes (1 pound 10 ounces); 1½ teaspoons hazelnut oil; 3 tablespoons sugar; 1¼ cups plus 2 tablespoons packed light brown sugar

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

We serve this dessert—whole nectarines sliced and “rebuilt”—topped with a confiture of green tomatoes and dacquoise, which can be made weeks ahead and kept in the refrigerator. The dacquoise recipe will make more cookies than you need, but it is difficult to make the batter in a smaller quantity.

Ingredients

Green Tomato Confiture

Julienned zest and juice of 1 lemon (see Note)
Julienned zest and juice of 1

Europe
France
Dessert
Gluten-free
Vegetarian
Mediterranean

Method

For the Green Tomato Confiture

Combine the citrus zests in a small saucepan, add cold water to cover, and bring to a boil. Drain in a strainer and rinse under cold water. Set aside.

Blister the skin of the tomatoes over a gas flame, under a broiler, or using a blowtorch, turning the tomatoes for even blistering. Remove the skins by rubbing the tomat