Friday, June 14, 2013

DESSERTS: Sabayon is a light and delicious dessert made with eggs. It seems to go well with ripe peaches in season.


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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