Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon

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