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Cooked peaches with sabayon and Warm Raspberry Sauce is a summer treat to savor.

Source: Martha Stewart Living, July/August 1995



Cook's Notes

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

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How would you rate this recipe?
  • 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.

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