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.

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Ingredients

  • 1 pound (455g) peaches (about 2 medium)
  • ½ cup (120ml) dry Riesling wine
  • 2 tablespoons sugar
  • 8 egg yolks
  • 2 pinches of unflavored gelatin (if making cold sabayon)
  • 1 tablespoon honey

Method

Directions

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.

For Warm Sabayon

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.

For Cold Sabayon

  1. In a medium heatproof bowl, combine the gelatin with 1 tablespoon of the wine and stir to dissolve. Whisk in the remaining wine and the sugar. Whisk in the egg yolks.
  2. 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.
  3. Place the bowl in an ice bath and whisk slowly until cool. Place the bowl in the fridge until ready to serve.
  4. Spoon the sabayon over the peaches and drizzle with honey.

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