Peach Sabayon with Balsamic Peaches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If you don't have peach brandy on hand, use additional white wine instead. 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 |
Directions:
1. Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
2. 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.
3. Divide peaches and their juice among 4 bowls and top with sabayon.
|
|