Peach Gratin with Muscat Sabayon
Type: Desserts and Baked Goods
Sabayon is really the French version of zabaglione-a warm dessert sauce that is as versatile as it is delicious
Prep Time: prep 20 mins
Cooking Time: cook 25 mins
Serves: makes 4 servings
- 4 ripe peaches, peeled
- 2 figs, quartered (optional)
- 6 tbsp sugar
- pinch of ground cardamom
- grated zest of 1 lemon
- 2 tbsp fresh lemon juice
- 4 large egg yolks
- 1 / 4 cup Muscat wine
- Preheat the oven to 400°F (200°F).
- Halve each peach and remove the pit, then cut each half into 3 wedges. Place the peaches, with the figs (if using) in a gratin dish and sprinkle with 2 tbsp of the sugar, the cardamom, and lemon zest and juice. Bake for 20-25 minutes, until the peaches are juicy and glazed. Remove the peaches from the oven. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler.
- Combine the yolks, remaining 4 tbsp sugar, and wine in a heatproof bowl. Place the bowl over a saucepan of simmering water. Beat with an electric mixer for about 4 minutes, or until the mixture has tripled in volume.
- Pour the sabayon over the peaches. Broil until the topping is glazed, about 30 seconds. Serve hot.
- prep 20 mins; cook 25 mins
Red Fruits with Marsala Sabayon: Substitute 12oz (350g) strawberries, hulled and halved, and 6oz (175g) each raspberries and stemmed red currants (or blueberries) for the peaches. Toss with 2 tbsp sugar, 1/4 tsp ground cinnamon, and the finely grated zest and juice of 1 lime. Let stand for at least 2 or up to 8 hours at room temperature. Make the sabayon as above, substituting sweet Marsala wine for the Muscat.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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