Follow these steps for perfect results
sugar
vanilla bean
split and seeds scraped
cinnamon stick
peaches
biscotti
to serve, optional
egg yolks
sugar
champagne or sweet white wine
Combine 2 cups water, 2 cups sugar, vanilla bean and cinnamon stick in a large saucepan.
Bring to a boil, stirring until sugar is dissolved.
Add peaches to the boiling syrup.
Reduce heat to low and simmer for 10-15 minutes, until the peaches are just tender.
Remove peaches from syrup and allow to cool.
Peel the skin off the cooled peaches and discard.
For the sabayon, place egg yolks, 3/4 cup sugar, and Champagne in a large heatproof bowl.
Whisk until well combined.
Place the bowl over a pan of simmering water.
Whisk the mixture constantly for 8-10 minutes.
Continue whisking until the sabayon has thickened and doubled in volume.
Divide the poached peaches among serving bowls.
Top with the sabayon sauce.
Serve immediately with biscotti, if desired.
Expert advice for the best results
Use ripe but firm peaches for best results.
Do not overcook the sabayon, as it can curdle.
Serve sabayon immediately after making for optimal texture.
Everything you need to know before you start
10 mins
Peaches can be poached ahead of time, but sabayon is best fresh.
Serve in elegant dessert bowls with a sprinkle of cocoa powder or a few slivered almonds.
Serve chilled or at room temperature.
Garnish with fresh mint.
Sweet and bubbly.
Discover the story behind this recipe
A classic Italian dessert, often served during celebrations.
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