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.

Yield:

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

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Lorrie Hulston Corvin,

July 2003
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