Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Broiled peaches in a yellow sabayon make a great last-minute dessert, yet one impressive enough to be served at the four-star Jean Georges.

Make the sabayon in advance—up to a day, even two—if you like.

Ingredients

  • 3 egg yolks
  • ¼ cup sugar
  • 2/4 cup Champagne or o

Method

  1. Combine the egg yolks, sugar, and Champagne in a saucepan, and bring to a boil over high heat, whisking all the while. When the mixture foams up, continue to beat for 1 minute. Cool, then refrigerate. (If you’re serving the dish right away, cool by placing the bowl in a larger bowl filled with ice and water; stir occasionally.)
  2. Bring a pot of water to a boil an