Sabayon Sauce over Fresh Local Peaches

August 7, 2011


4 Eggs yolk only
4T Sugar
1/2C Muscato wine or sparking wine
4 to 6 Peaches Ripe sliced in wedges

Fill a medium pot with 1" of water place on stove over low heat and let simmer. Place egg yolks in a medium stainless steel bowl and whisk, then add remaining ingredients except peaches, whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and tripled in volume, 4 to 6 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted. Remove from heat and continue beating until sauce cools slightly. Then pour over sliced peaches and top with fresh blueberries if desired. Sauce can be made up to 4 hours in advance and refrigerated.

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