Peaches with Sabayon

This classic Italian dessert is made with raw eggs, but we give it an update by cooking it over low heat.


January-February 2012 | By Rachelle Santos
Peaches with Sabayon
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

January-February 2012

This classic Italian dessert is made with raw eggs, but we give it an update by cooking it over low heat. Traditionally topped over fresh figs, sabayon also pairs well with berries and pears.

Serves 6

4 egg yolks
3/4 cup confectioners' sugar
2 tablespoons sherry or any sweet liqueur
a pinch of salt
3/4 cup heavy cream
24 slices chilled peaches
3 tablespoons coarsely chopped candied walnuts or pili nuts

Prepare a double boiler. When the water starts to simmer, combine egg yolks, confectioners' sugar, sherry or any sweet liqueur, and salt in the top pan of the double boiler. Beat continuously using a wire whisk until mixture is thick and registers 160ºF on a food thermometer, about 8 minutes. Remove from heat; let cool.

In a bowl, whip heavy cream until stiff. Gently fold whipped cream into egg yolk mixture.

3  Prepare 6 dessert bowls and put 4 slices chilled peaches in each.  Portion sabayon equally among bowls. Top each with 1/2 tablespoon walnuts or pili nuts. Serve as is or if desired, before adding the nuts, broil for 1 to 2 minutes to form a crust then let cool.




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