Fresh Peaches with Sabayon

Fresh Peaches with Sabayon Recipe
Photo: Karry Hosford
Sabayon, which is the French version of zabaglione, is a foamy Italian custard made by whisking together egg yolks, wine, and sugar over simmering water.


8 servings (serving size: 1 cup peaches and 1/2 cup sabayon)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 15 %
Fat 2.1 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 25.7 g
Fiber 3.4 g
Cholesterol 80 mg
Iron 0.4 mg
Sodium 3 mg
Calcium 17 mg


1/4 cup sugar
3 large egg yolks
1/4 cup Marsala wine
2 tablespoons water
8 cups sliced peeled peaches (about 4 pounds)
Mint sprigs (optional)


Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.

Lorrie Hulston Corvin,

Cooking Light

July 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note