PEACHES WITH SABAYON SAUCE:
4 ripe peaches
1 tbsp. butter
1 oz brandy
7 cups cold water
½ tsp. baking
soda
sabayon sauce:
2 eggs
4 oz sugar
4 oz dry
white wine
1 tsp. Marsala wine
Dissolve baking soda in cold water and bring water to a
boil. Add peaches; turn off heat and let peaches sit in boiling water for 2
minutes. Remove and peaches into a bowl of ice water to stop the cooking
process. Peel skin, remove stone, and slice peaches into serving size.
Melt butter in frying pan over medium-low heat and add
peaches, tossing them gently to coat with butter. Warm brandy, pour into hot
peaches in pan and ignite to flambé. Remove from heat and cool. When cooled, transfer
peaches into several serving glasses.
To make sabayon sauce: Whip the eggs in a bowl placed
over water simmering at medium heat. Add
sugar; whisking well to mix in and continue whipping until slightly
thickened. Add white wine and the Marsala wine.
Pour sabayon sauce over peaches to serve.
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