Peach Sabayon with Balsamic Peaches
A elegant dessert featuring fresh peaches macerated in balsamic vinegar and sugar, topped with a light and airy sabayon made from egg yolks, white wine, and peach brandy.
Ingredients
- •3 medium peaches
- •2 teaspoons balsamic vinegar
- •¼ cup sugar
- •4 large egg yolks
- •⅓ cup dry white wine
- •3 tablespoons peach brandy
- •1 piece instant-read thermometer
Cooking Instructions
- 1.
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
30 min
- 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.
11 min
- 3.
Divide peaches and their juice among 4 bowls and top with sabayon.
5 min
