Home > Food > Recipes > Peach Gratin with Muscat Sabayon

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Peach Gratin with Muscat Sabayon

|
Categories: Sweet
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

Ingredients:

  • 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
Peach Gratin with Muscat Sabayon photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Preheat the oven to 400°F (200°F).
  2. 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.
  3. 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.
  4. Pour the sabayon over the peaches. Broil until the topping is glazed, about 30 seconds. Serve hot.
Tips:
  • prep 20 mins; cook 25 mins

Variations

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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement

Cooking Tips

 

More Videos: