When peaches are sweet, dripping, and full of flavor, they are almost too good to cook. Sabayon is a perfect topping for these summertime treasures. It is a light, wine-infused mousse. The dry taste of Riesling pairs perfectly with the peaches, although it is also fun to experiment with other wines. There is a warm version and a cold version of the sabayon, the cold needing a bit of gelatin to stabilize it. Each style has its fans, but we’re partial to the warm version.
Cut the peaches in half; remove the stones and any tough flesh in the cavity. Cut the peaches into ½-inch (12-mm) pieces and divide them among four serving glasses.
In a medium heatproof bowl, combine the wine, sugar, and egg yolks. Place the bowl over a pot of simmering water and whisk rapidly until the mixture just starts to hold its shape when you lift the whisk out of the bowl, about 4 minutes. Spoon the sabayon over the peaches and drizzle with honey.
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