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Poached peaches and muscat sabayon
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1 vanilla pod, split
175ml Beaumes de Venise Muscat Carte Or (or other sweet French wine)
75g caster sugar
4 Waitrose 1 Perfectly Ripe peaches, halved
4 egg yolks
75ml double cream
2-3 basil leaves, shredded
1. Preheat the oven to 160˚C, gas mark 3. Put the vanilla pod in a saucepan with 100ml muscat and 25g caster sugar. Heat gently, stirring, until the sugar has dissolved. Tightly pack the peaches, cut-side up, in a roasting tin and pour over the muscat syrup. Cover with foil and bake for 20 minutes until soft but still holding their shape. Remove from the oven, turn cut-side down and leave to cool. Slip off the skins.
2. Meanwhile, for the sabayon, whisk the egg yolks with the remaining 50g sugar and 75ml muscat in a metal bowl. Place over a pan of barely simmering water and whisk for 5 minutes or until light, fluffy and almost tripled in size. Plunge the base of the bowl into a larger bowl of ice-cold water and leave to cool, whisking occasionally. Whip the cream to the same consistency and gently fold together, then chill for up to 1 hour.
3. Serve 2 peach halves per person with some sabayon spooned over the top (stir it first if it’s been sitting in the fridge). Trickle some of the cooking juices around the plate and scatter over a little basil just before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.