Poached peaches Recipe
- 180ml/6fl oz sweet muscat wine
- 30g/1oz caster sugar
- 1 peach, cut in half and stone removed
- 5 egg yolks
- 30ml/1Âźfl oz muscat wine
- 55g/2oz caster sugar
- 1 vanilla pod, split and seeds scraped out
- Heat the wine and sugar in a pan over a gentle heat. Add the peach halves and poach for 8-10 minutes.
- For the sabayon, whisk the egg yolks, wine, sugar and vanilla seeds in a bowl over a pan of simmer water for up to 10 minutes, until pale, thickened and fluffy and the mixture leaves a ribbon trail.
- Remove the peaches from the liquor and transfer to a serving plate. Spoon a little of the sabayon on top and drizzle a little liquor over, to serve.
