Banana and Strawberry Parfait with Rum Sabayon

Preparation & Cooking Time: 30 minutes | Grilling time: 2 to 4 minutes
Serves: 4


Recipe by Jamie Purviance


  • 6 large egg yolks
  • ? cup granulated sugar
  • 4 ounces rum

  • 2 firm but ripe bananas, each cut lengthwise in half
  • 1 tablespoon unsalted butter, softened or melted
  • 1 tablespoons packed brown sugar
  • 8 ounces fresh strawberries, hulled and quartered
  • cup toasted, sliced almonds


  1. In a medium saucepan over medium heat, bring 1 to 2 inches of water to a simmer. In a 10- to 12-cup stainless steel bowl whisk the egg yolks and sugar until completely blended. Whisk in the rum. Reduce the heat to medium-low. Place the bowl on the saucepan over, not in, the barely simmering water (this can also be done in a double boiler) and whisk the sabayon constantly until it has the consistency of softly whipped cream, 7 to 9 minutes, adjusting the heat to keep the water at a bare simmer (if you see the sabayon starting to bubble, remove the bowl from the water and whisk to cool down). Be careful not to let the eggs begin to set. Remove the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Set aside to cool.

  2. Prepare the grill for direct cooking over medium heat (350 to 450F).

  3. Brush the cut side of the bananas with the butter and season with 1 tablespoon of the brown sugar. In a medium bowl toss the strawberries with the remaining tablespoon brown sugar; set aside. Grill the bananas, cut side down, overdirect medium heat, with the lid open, until warm and nicely marked, 2 to 4 minutes (do not turn).

  4. Spread 2 to 3 tablespoons sabayon mixture, bite-sized banana pieces, strawberries, and almonds in each parfait glass or serving bowl; repeat layers. Serve immediately.