Fresh Peaches With Sabayon Recipes

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PEACHES WITH ZABAGLIONE



Peaches With Zabaglione image

You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotch caramel-y flavor seems custom-made to accompany peaches.

Provided by David Tanis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

6 egg yolks
6 tablespoons sugar
1/2 cup dry Marsala wine
1/2 cup dry white wine
4 large peaches
1/4 cup raspberries, for garnish (optional)
Raspberry purée, see note (optional)

Steps:

  • Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
  • Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled.
  • Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and refrigerate until chilled.
  • To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 23 grams

GRILLED PEACHES WITH CHILLED SABAYON



Grilled Peaches with Chilled Sabayon image

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

5 large egg yolks
1/3 cup plus 1 tablespoon sugar
1/3 cup Champagne or sparkling wine
2 tablespoons peach liqueur (optional)
3/4 cup heavy cream, chilled
2 peaches, halved and pitted
2 tablespoons unsalted butter, melted
2 tablespoons light-brown sugar

Steps:

  • Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
  • Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
  • Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.

PEACH SABAYON WITH BALSAMIC PEACHES



Peach Sabayon with Balsamic Peaches image

Categories     Mixer     Fruit     Dessert     Peach     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 dessert servings

Number Of Ingredients 8

3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
2 teaspoons balsamic vinegar
1/4 cup sugar
4 large egg yolks
1/3 cup dry white wine
3 tablespoons peach brandy
Special Equipment
an instant-read thermometer

Steps:

  • Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
  • When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
  • Divide peaches and their juice among 4 bowls and top with sabayon.

FRESH PEACHES WITH SABAYON



Fresh Peaches With Sabayon image

Make and share this Fresh Peaches With Sabayon recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup sugar
3 large egg yolks
1/4 cup marsala wine
2 tablespoons water
8 cups sliced peeled peaches (about 4 pounds)
mint sprig (optional)

Steps:

  • Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy.
  • Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed.
  • Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.

Nutrition Facts : Calories 142.1, Fat 2.1, SaturatedFat 0.6, Cholesterol 78.7, Sodium 5, Carbohydrate 23.7, Fiber 2.5, Sugar 20.8, Protein 2.6

FRUIT SABAYON



Fruit Sabayon image

Make and share this Fruit Sabayon recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
6 egg yolks
3 tablespoons sugar
2 cups seasonal fruit, chopped
ice cream (optional)

Steps:

  • Heat water in a pan.
  • Allow it to boil.
  • The pan is to be used as a double boiler.
  • Reduce heat, allow to simmer.
  • Beat egg yolks in a bowl.
  • Add sugar to the egg yolks.
  • Mix well.
  • Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
  • Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
  • Put the chopped fruits in a bowl.
  • Pour the sabayyon over the fruits.
  • Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
  • Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
  • Pour the sabayyon over this.

Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6

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