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 Cooking Light

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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

  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.
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