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Grilled Peaches with Chilled Sabayon


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.

  • Servings: 4
Grilled Peaches with Chilled Sabayon

Photography: James Baigrie

Source: Martha Stewart Living, July 2002


  • 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


  1. 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.

  2. 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.

  3. 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.

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