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1
Preheat the oven to 400F (200F).
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2
Halve each peach and remove the pit, then cut each half into 3 wedges.
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3
Place the peaches, with the figs (if using) in a gratin dish and sprinkle with 2 tbsp of the sugar, the cardamom, and lemon zest and juice.
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4
Bake for 2025 minutes, until the peaches are juicy and glazed.
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5
Remove the peaches from the oven.
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6
Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler.
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7
Combine the yolks, remaining 4 tbsp sugar, and wine in a heatproof bowl.
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8
Place the bowl over a saucepan of simmering water.
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9
Beat with an electric mixer for about 4 minutes, or until the mixture has tripled in volume.
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10
Pour the sabayon over the peaches.
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11
Broil until the topping is glazed, about 30 seconds.
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12
Serve hot.
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13
Variation: Red Fruits with Marsala Sabayon
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14
Substitute 12 oz (350g) strawberries, hulled and halved, and 6 oz (175g) each raspberries and stemmed red currants (or blueberries) for the peaches.
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15
Toss with 2 tbsp sugar, 1/4 tsp ground cinnamon, and the finely grated zest and juice of 1 lime.
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16
Let stand for at least 2 or up to 8 hours at room temperature.
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17
Make the sabayon as above, substituting sweet Marsala wine for the Muscat.
