Ingredients

5 large egg yolks

1/3 cup + 1 Tbl sugar

1/3 cup champagne or

sparkling wine

2 Tbl peach liqueur

3/4 cup heavy cream

2 peaches, halved and

pitted

2 Tbl unsalted butter,

melted

2 Tbl light brown sugar

Preparation

  1. heat grill. Prepare an ice bath; set aside.
  2. Combine yolks, sugar, champagne and liqueur in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
  3. Place cream in a large bowl and beat until stiff peaks form. Fold whipped cream into yolk mixture. Cover with plastic wrap and coll in refrigerator at least 20 minutes.
  4. Line grill with heavy-duty aluminum foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6-7 minutes, Divide sabayon amond four dishes and top each with a peach half.