Grilled Peaches with Chilled Sabayon

1. 1

   Heat a grill or grill pan.

2. 2

   Prepare an ice-water bath; set aside.

3. 3

   Make the sabayon: Combine the yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water.

4. 4

   Whisk until the mixture is very thick and has expanded in volume, about 7 minutes.

5. 5

   Place the bowl in the ice bath; let cool completely.

6. 6

   Place the cream in a large bowl, and beat until stiff peaks form.

7. 7

   Fold the whipped cream into the egg yolk mixture.

8. 8

   Cover with plastic wrap, and place in the refrigerator at least 20 minutes.

9. 9

   Line a grill or pan with heavy-duty foil.

10. 10

    Brush the peaches with butter; sprinkle with brown sugar.

11. 11

    Grill, cut side down, until the peaches are tender and the sugar is caramelized, 6 to 7 minutes.

12. 12

    Divide the sabayon among 4 dishes, and top each with a peach half.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.