Peach Sabayon with Balsamic Peaches - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
If you don't have peach brandy on hand, use additional white wine instead.
Ingredients
- 3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
- 2 teaspoons balsamic vinegar
- 1/4 cup sugar
- 4 large egg yolks
- 1/3 cup dry white wine
- 3 tablespoons peach brandy
- Special equipment: an instant-read thermometer
Instructions
- Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
- When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140 °F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
- Divide peaches and their juice among 4 bowls and top with sabayon.
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