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Dessert of the Week: Fresh Peaches with Marsala Sabayon Add/Read Comments
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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.
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.
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Comments
From: aforkfulofspaghetti (August 3, 2008 1:50 PM)
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!
From: My Sweet & Saucy (August 4, 2008 6:40 AM)
I love sabayon! This dessert looks great!
From: Jeanine (August 4, 2008 2:27 PM)
This looks absolutely delicious!
From: banquet manager (August 5, 2008 1:59 PM)
I just came across your blog and really enjoyed the recipes and photos. Keep up the good work.
From: Trig (August 5, 2008 4:41 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.
From: Tartelette (August 5, 2008 7:30 PM)
Love making sabayon and poached fruits for company. This sounds really decadent and classy at the same time! Well done!
From: Jeanne (August 22, 2008 5:26 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.