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Grilled peach with fruit sabayon

Rich Summer egg based Italian desert.

Shopping list (serves 4-6):

  • 3 peaches
  • 3 egg yolks
  • 1 tablespoon honey
  • A dash of vanilla essence
  • Freshly squeezed juice and finely grated zest of 1 orange
  • Freshly squeezed juice and finely grated zest of 1 lemon
  • 4 strawberries
  • 1 punnet blueberries

Method:

  1. Preheat oven to 185C.
  2. Preheat grill plate on high.
  3. Rinse peaches under cold water.
  4. Cut the peaches in half and remove the stone. Brush with a little oil and place on grill plate for 1 minute each side, making sure the grill marks are clear.
  5. Place peaches on an oven tray and roast for 5 minutes, or until peach is softened but still firm. Remove & let cool.
  6. Place the egg yolks, honey, vanilla essence, juice and zest in a heatproof bowl, and whisk vigorously over a pot of boiled water until thick.
  7. Place grilled peach on a plate. Pour over sabayon and garnish with fresh strawberries and blueberries.

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