Fruit Salad with Honey Zabaglione

Salad:
½ cup strawberries, hulled and sliced
4oz. apricots or plums sliced
1 peach, peeled if desired, sliced
1/2 cup blueberries
1 tbsp. sugar to taste

Zabaglione:
3 egg yolks
2-3 tbsp. honey
1/4 cup dry white wine
1/3 cup heavy cream, whipped to firm peaks

Make the salad: In a large bowl, combine the strawberries, apricots, peaches,
and blueberries. Add 1 tablespoon sugar, and lemon zest. Toss gently, taste,
and add more sugar if desired. Refrigerate for at least 2 hours or up
to 8 hours.

Make the zabaglione: In a large stainless-steel bowl or the top pan of a double
boiler, whisk the egg yolks with the honey until blended. Set the bowl
over—not touching—simmering water and whisk vigorously until the mixture
lightens in color and thickens and the whisk leaves a trail, about 3 minutes.
Add the wine and continue whisking constantly until the mixture
is pale, thick, and greatly expanded in volume, about 10 minutes.
The mixture will curdle if it gets too hot, so whisk it off the heat for a few
seconds if you fear the eggs are cooking too fast.

When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer
the bowl to a larger bowl filled with ice water to cool the zabaglione
quickly. When cool, fold in the whipped cream. Use immediately or cover
and refrigerate for up to 2 days.

To serve, divide the fruit among 6 compote dishes or small plates. Put a dollop
of zabaglione alongside.