Fresh Peaches with Sabayon
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 125
- Calories from fat: 15%
- Fat: 2.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.3g
- Protein: 2.2g
- Carbohydrate: 25.7g
- Fiber: 3.4g
- Cholesterol: 80mg
- Iron: 0.4mg
- Sodium: 3mg
- Calcium: 17mg
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.
Fresh Peaches with Sabayon Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: French
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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