Poached Peaches

Peaches poached in sweet muscat wine and served with a rich, fluffy vanilla-infused egg yolk sabayon.

Cook Time

20 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

30
g

Caster Sugar

For poaching

55
g

Caster Sugar

For the sabayon

Dairy

5
piece

Egg Yolks

For the sabayon

Fruits

1
piece

Peach

Cut in half and stone removed

Liquids

180
ml

Muscat Wine

Sweet

30
ml

Muscat Wine

For the sabayon

NutsSeeds

1
piece

Vanilla Pod

Split and seeds scraped out

Steps

Heat 180ml wine and 30g sugar in a pan over gentle heat.
Add peach halves to the liquid and poach for 8 to 10 minutes.
Whisk egg yolks, 30ml wine, 55g sugar, and vanilla seeds in a bowl over simmering water.
Continue whisking for up to 10 minutes until pale and thickened.
Transfer peaches to a plate and top with sabayon and liquor.