Place a saucepan with enough water to create a Bain Marie (double boiler). Bring to the boil, then reduce the heat to low to just simmer.
In a large bowl, whisk the wine and 1/3 cup coconut palm sugar. Add in the egg yolks.
Place the bowl over the simmering water (bain-marie)and whisk vigorously until the mixture becomes frothy and stiff.
You can remove the bowl from the pan for a brief time and slow down the speed of whisking if you need a little break!
The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk.
Keep on the side until the apricots are ready.
In a sauté pan, bring the rest of the coconut palm sugar and butter to melt. Once melted and starting to caramelize, add the pricot and drizzle with some lime or lemon juice.
Allow to caramelize for 2 – 4 minutes until just warmed and starting to color.
Turn the heat off and dish the apricots, caramelized side facing up. Spoon the sabayon over the apricots.
If desired, with a blow torch or under a grill, caramelize the top of the sabayon. Enjoy while warm.