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Fresh Peaches with Sabayon

Photo: Karry Hosford
Yield 8 servings (serving size: 1 cup peaches and 1/2 cup sabayon)
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.

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)

Nutrition 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

How to Make It

  1. 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.