Warm sabayon with glazed plums and raspberries

Ingredients:

• 1/4 cup light brown sugar
• 2 tablespoons unsalted butter
• 450 g ripe firm plums, halved and pitted
• 2 cups of raspberries
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup chardonnay
• A pinch of fine salt

Preparation:

1. In a large skillet over medium heat, heat the sugar and butter. Stir for about 2 minutes. Add the plums and cook until softened and coated with syrup, 8-10 minutes.
   
   Remove from heat, add raspberries.
2. Pour about 2.5 cm of water into a saucepan and bring to a boil over medium-high heat.
3. Meanwhile, prepare the sabayon:
   
   In a heatproof bowl that can be placed over the saucepan so it doesn't touch the water, whisk the egg yolks and sugar with a large whisk, scraping down the sides of the bowl. Add the wine and salt and whisk until foamy.
4. Place the bowl over the saucepan and continue whisking constantly in a circular motion until the eggs form a thick ribbon, 4 to 6 minutes.
5. Remove from the double boiler and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small ramekins with a dollop of sabayon.