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Fresh Strawberries with Port Wine Sabayon

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Directions Edit

  1. To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high heat to reduce to 3/4 cup. Reduce heat to low.
  2. Add yolks and Sugar; cook, stirring constantly, until slightly thickened. Do not boil. Spoon sauce over strawberries in stemmed glasses; dollop with whipped cream. Yields: 4 servings

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