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    Roasted Peaches With Lemon Sabayon

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    Roasted Peaches With Lemon Sabayon

    This dessert is perfect for relaxed outdoor entertaining. It's mostly prepared ahead, so you don't have to spend too much time in the kitchen on the day. The foamy sabayon sauce is similar to zabaglione.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 ripe juicy peaches or nectarines, halved and stoned
    • 25g unsalted butter, melted
    • 1 tbsp light brown muscovado sugar
    • 3 egg yolks
    • 100g caster sugar
    • 3 tbsp lemon juice
    • 3 tbsp dry white wine or water


    1. Preheat the oven to 220°C, gas mark 7. Arrange the fruit, cut sides up, in a shallow ovenproof dish so that it fits quite snugly. Mix together the butter and muscovado sugar and spread over the fruit; you can prepare this in advance and keep it in the fridge until ready to cook. Roast for about 15 minutes until golden and very tender.
    2. Meanwhile, to make the sabayon, bring a 5cm depth of water to the boil in a small saucepan. Mix the egg yolks, caster sugar, lemon juice and wine or water in a heatproof bowl and place over the pan, ensuring the base of the bowl does not come into contact with the simmering water. Carefully beat with a hand-held electric whisk for 8-10 minutes or until it is thick enough to leave a trail.
    3. Transfer the peach halves and juices from the ovenproof dish to individual serving dishes and spoon over the sabayon. Serve warm with cantuccini biscuits.

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