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Dessert of the Week: Fresh Peaches with Marsala Sabayon  Add/Read Comments



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Related:
The trick, I discovered to making the sabayon thicken, is to add the alcohol slowly, not in one pour, and only after the eggs and sugar are warmed through and well mixed. It took a couple of attempts to get it right. The result is rather potent I should mention, but damn delicious.

From Waitrose I picked up a pack of little French sponge cake fingers coated with crunchy sugar (Sugared Fingerellas) that make a marvellous contrast to the peaches and sabayon, especially when a couple are broken up and mixed in the dish.

Fresh Peaches with Marsala Sabayon 1

The dish is a sliced peach, mixed with a couple of those Fingerellas, Marsala Sabayon poured over and topped with a dollop of thickly whipped double cream.

To make the Sabayon whisk 2 egg yolks with 60g caster sugar. Place over a saucepan of simmering water and gradually add just under 100ml Marsala until the mix is thickened. Do not boil. Allow to cool slightly and then construct the dish.

Fresh Peaches with Marsala Sabayon
Not the best duo of food-photos in the world; the light was fading quickly and far too early and I was in a hurry for a taste!
Add or Read Comments ADD A COMMENT (7)

Posted on August 3, 2008 9:40 AM | View blog reactions | |

Dessert of the Week: Fresh Peaches with Marsala Sabayon is listed in FeastDays



Comments

mmmmm.... yeah..... yummmm.... I also have a thing going on for poached peaches at the moment, but I'm happy to contemplate by way of a change!

Scribbled down by: aforkfulofspaghetti on August 3, 2008 1:50 PM

I love sabayon! This dessert looks great!

Scribbled down by: My Sweet & Saucy on August 4, 2008 6:40 AM

This looks absolutely delicious!

Scribbled down by: Jeanine on August 4, 2008 2:27 PM

I just came across your blog and really enjoyed the recipes and photos. Keep up the good work.

Scribbled down by: banquet manager on August 5, 2008 1:59 PM

Now there's a coincidence. Yours looks pretty good, but I ate an exceptional sabayon on Monday. Warm maple syrup, chilled cream, cava sabayon and rock salt layered in a shot glass - the signature dish of Jordi Artal at Cinc Sentits. Marsala sounds just perfect for peach, though.

Scribbled down by: Trig on August 5, 2008 4:41 PM

Love making sabayon and poached fruits for company. This sounds really decadent and classy at the same time! Well done!

Scribbled down by: Tartelette on August 5, 2008 7:30 PM

Peaches! Sabayon! I'm there! Have never made sabayon (filled with terror at the thought) but love to eat it. And I am also on a fruit dessert kick at the moment :) Beautiful pics as always.

Scribbled down by: Jeanne on August 22, 2008 5:26 PM

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