No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Peaches with Chilled Sabayon

  • 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.

Reviews (0)

Related Topics