Recipes:

Braised Peaches with Honey Sabayon 

By: Richard Porto, The Donatello, San Francisco, CA

Ingredients:

6 large fresh peaches                                                                                       

7 egg yolks

3/4 cup sugar

1/4 cup honey

1/2 cup CHAUCER'S Mead

1 pint whipping cream

Preparing the Peaches:

Halve the peaches and brush the skin side with melted butter. Place the peaches under the broiler and cook until the skins begin to brown and bubble. Turn the peaches over and cook the same, about two minutes. When cool, remove the skins and set aside.

Preparing the Honey Sabayon:

Whip the cream until stiff and set aside. Place the rest of the ingredients in a metal bowl and place over a hot water bath, whipping continually until the mixture is thick and frothy. Remove from the water bath and place over ice, stirring until cold. Fold in the whipped cream and place in the refrigerator.

To Assemble: Place a peach in the center of a plate and cover with the honey sabayon. Put honey in a squeeze bottle and make a fun design in the honey sabayon. Surround the peach with fresh raspberries and sprinkle the whole plate with powdered sugar.