Orange Jalapeño TABASCO® Sabayon

Ingredients Weight Measure
Egg yolks 5 ea.
Sugar 1/4 cup
Orange juice 3/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 tsp.
Butter, unsalted 1 tsp.
Oranges, cut in half and scooped out 6 ea.

Chocolate Chipotle Sauce and Pineapple

Ingredients Weight Measure
Semi-sweet chocolate 8 oz.
TABASCO® brand Chipotle Pepper Sauce 3 tsp.
Milk 1 cup
Butter, unsalted 1 Tbsp.
Pineapples, ripe 2 ea.

Crispy Mangoes

Ingredients Weight Measure
Mangoes, ripe, peeled, 1" cubes 6 ea.
Sugar 3 Tbsp.

Cinnamon Toast

Ingredients Weight Measure
Baguette bread, approximately one 36" loaf 24 slices
Butter, unsalted, soft 8 Tbsp.
Cinnamon, ground 2 Tbsp.


  1. For the Orange Jalapeño TABASCO® Sabayon, in a bowl over a double boiler, whisk together the yolks, sugar and orange juice until light and fluffy, about 5 minutes. Remove the bowl from the pot and whisk in the TABASCO® Green Jalapeño Pepper Sauce and butter. Pour the sauce into the hollowed-out orange halves; set aside.
  2. For the Chocolate Chipotle Sauce, in a bowl over a double boiler, whisk together all ingredients, except pineapples. Stir mixture constantly over a low heat, until ingredients have melted together and have a sheen. The temperature should reach 130°F; this will take approximately 10 minutes. Turn off the heat, but leave the bowl on the pot to hold warm.
  3. Cut the top and skin off the pineapples, and chop into 1" cubes. Heat a cast iron skillet until it is smoking hot, about 10 minutes. Lightly brown the pineapple cubes, about 3 minutes. Remove pineapples from heat and let cool to room temperature. Pat dry with paper towels and dip pineapple chunks into chocolate sauce, covering half of each cube in sauce; then set them on a plate in the refrigerator until ready to assemble.
  4. For the Crispy Mangoes, toss the cubed mangoes with the sugar and spread out on a metal pan. With a propane torch, apply the fire to the mango cubes until they brown slightly. Set aside.
  5. For the Cinnamon Toast, toast the bread slices in the oven, or a cast iron skillet, until crisp. Blend together the butter and cinnamon, and spread onto the toast. Set aside.
  6. To serve, assemble the chocolate-dipped pineapple and crispy mango cubes onto 24 bamboo skewers, or chopsticks, about 3 pieces of each fruit per skewer. On a plate, arrange 2 fruit skewers, 1 orange half and 2 slices of cinnamon toast.

Yield: 12 servings