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

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

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

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Ingredients

Green Tomato Confiture

Method

For the Green Tomato Confiture

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