Peach Sabayon with Balsamic Peaches
(Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that is made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.)
Ingredients
- 3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
- 2 teaspoons balsamic vinegar
- 1/4 cup sugar
- 4 large egg yolks
- 1/3 cup dry white wine
- 3 tablespoons peach brandy
- Special equipment: an instant-read thermometer
Preparation
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
Yield
Makes 4 dessert servings
Source
www.epicurious.com
Nutrition Information (per serving)
Calories 196
Carbohydrates 25g (8%)
Fat 5g (7%)
Protein 4g (8%)
Saturated Fat 2g (8%)
Sodium10 mg (0%)
Polyunsaturated Fat 1g
Fiber 2g (7%)
Monounsaturated Fat 2g
Cholesterol 184mg (61%)
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