Best Fresh Peaches With Sabayon Recipes

GRILLED PEACHES WITH CHILLED SABAYON

Steps:

• Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
• Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
• Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.

FRESH PEACHES WITH SABAYON

Steps:

• Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy.
• Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed.
• Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.

BERRIES WITH SABAYON

Steps:

• combine strawberries and raspberries in a bowl.
• divide among 6 dessert goblets or dish, set aside.
• To Make Sabayon:.
• In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
• spoon over fruit, sprinkle with almonds if using.

PEACHES WITH ZABAGLIONE

Steps:

• Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
• Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled.
• Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and refrigerate until chilled.
• To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.