grilled peaches with champagne sabayon

We're no longer dealing with a glut of peaches, but if you can get your hands on some not-quite-ripe ones then make this. Grilling the peaches in brown sugar and a knob of butter does what the sun didn't get around to doing, softening everything so it can be easily eaten with only a fork. The chilled sabayon holds in the fridge well, so keep it in the fridge for a couple of hours until it's time for dessert. I promised you millions of peach recipes, and this one I sneak in before the end of season. I came up with this recipe for Hard to Find magazine, (have you seen it?), and we did an accompanying video. Check it out...

Grilled peaches with chilled sabayon and amaretti crumble

5 egg yolks

1/3 cup sugar

1/3 cup Champagne or sparkling wine

1 cup whipping cream, chilled

6 small peaches, halved and pitted

2 tbsp unsalted butter, melted

1-2 tbsp brown sugar

icing sugar, to serve

6-8 amaretti biscuits, broken into crumbs

2 tbsp flaked almonds, toasted

Prepare an ice bath in a large bowl. To make the sabayon, whisk together egg yolks, sugar, and Champagne in a large metal bowl. Set bowl over a large pan of simmering water, whisk until mixture is very thick and doubled in volume. Place bottom of bowl in ice bath, let it cool.

Using an electric beater, whip cream until stuff peaks form. Fold whipped cream into egg mixture until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

Heat grill pan over medium heat. Brush peach halves with butter and sprinkle with brown sugar. Grill cut side down until peaches are golden and sugar is caramelised, about 5 minutes. Turn and cook another 3-4 minutes, until tender. To serve, divide sabayon between individual plates, top with grilled peaches, dust with icing sugar, sprinkle over amaretti crumbs and toasted almonds.

All pics by Kate Gibbs.