Peach Sabayon With Balsamic Peaches
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
36
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
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
3
Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more
4
Remove bowl from saucepan
5
Divide peaches and their juice among 4 bowls and top with sabayon
6
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes
7
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
8
Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more
9
Remove bowl from saucepan
10
Divide peaches and their juice among 4 bowls and top with sabayon