Bargetto Winery

Recipes & Pairings

Braised Peaches with Honey Sabayon

by Richard Porto, The Donatello, San Francisco, CA

Perfect for a summer day, braised peaches with honey sabayon is an elegant, summery dessert featuring warm, tender fruit blanketed by a light, airy, and sweet custard. The warm, caramelized notes of the peaches perfectly complement the creamy, honeyed richness of the traditional Italian zabaglione.

Fact Sheet
Prep Time
10 minutes
Cook Time
2 minutes
Servings
2-3
Difficulty
Easy
Cook With
CHAUCER'S Original Mead

Orange, alfalfa and sage each bring a unique quality to the blend of this classic mead. Orange adds a pungent orange blossom flavor and has light color. Alfalfa is neutral in flavor but yields a dark, amber color. Sage, on the other hand, has a mild taste and a light color.

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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

Directions

Peaches
  1. Halve the peaches an brush the skin side with melted butter
  2. Place the peaches under the broiler and cook until the skins begin to brown and bubble.
  3. Turn the peaches over and cook the same, about 2 minutes.
    When cool, remove and set aside.
Honey Sabayon
  1. Whip the cream until stiff and set aside.
  2. Mix the remaining ingredients and place over a hot water bath, whipping continually until the mixture is thick and frothy.
  3. Remove from water bath and place over ice, stirring until cold.
  4. Fold in the whipped cream an place in the refrigerator.
To Assemble
  1. Place a peach in the center of a plate and cover with the honey sabayon.
  2. Put honey in a squeeze bottle and make a fun design in honey sabayon.
  3. Surround the peach with fresh raspberries and sprinkle the whole plate with powdered sugar. Enjoy!

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