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Caramelized Peach Melba

Vanilla ice cream may be used instead of the sabayon for faster preparation.

  • servings: 6

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Ingredients

  • 3 large ripe peaches, (about 1 1/4 pounds)
  • 2 tablespoons unsalted butter
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1/2 cup Moscato d’Asti, (sweet, sparkling white wine) or champagne
  • 1/2 cup heavy cream
  • Warm Raspberry Sauce

Directions

  1. Step 1

    Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath, and set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and transfer to ice-water bath. Keep the pot of water on the stove. Peel peaches, and cut in half, discarding pits. Reserve ice-water bath.

  2. Step 2

    In a large skillet, melt butter over medium-high heat. Sprinkle 1/4 cup sugar over butter; add peaches, cut side down. Cook until they start to brown, about 4 minutes. Reduce heat to medium; cook until sugar caramelizes, about 6 minutes more, spooning syrup over peaches occasionally. Reduce heat to low, turn peaches, and cook until caramel turns amber in color, about 2 minutes more. Remove pan from heat, and let cool.

  3. Step 3

    Meanwhile, return the pot of water on the stove to a boil. Reduce heat; simmer.

  4. Step 4

    Make sabayon: In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1/4 cup sugar and egg yolks until pale and thick, about 2 minutes, scraping down sides of the bowl once. Add moscato, and beat for 2 minutes more.

  5. Step 5

    Transfer yolk mixture to a large clean metal bowl, and set over the simmering water. Whisk until the sabayon thickens and is fluffy and slightly stiff, about 3 minutes. Set bowl in ice-water bath. Continue whisking until chilled, about 3 minutes.

  6. Step 6

    Whip cream to medium-stiff peaks; fold into chilled sabayon. At this point, sabayon may be refrigerated for up to 24 hours. To serve, divide among six goblets. Place a peach half on sabayon, and top with 3 generous tablespoons of warm raspberry sauce.

Source
Martha Stewart Living, July/August 1995

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Reviews (1)

  • hshartman01 6 Jul, 2011

    This recipe is great! Make sure you use a quality, sweet champagne... It will really stand out in the sabayon. The dessert is so light, and perfect for a hot summer day. It can be served both for a nice dinner party, or a summer bbq. For the bbq, we topped it off with cake crumbs. Also, I recommend a half recipe for the warm raspberry sauce. It is truly delicious, and will freeze well or can be used in other ways, but if you really only need half the recipe for this dessert.