Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

　　

Ingredients

serves 4

　　5 large egg yolks

　　1/3 cup plus 1 tablespoon sugar

　　1/3 cup champagne or sparkling wine

　　2 tablespoons peach liqueur (optional)

　　3/4 cup heavy cream, chilled

　　2 peaches, halved and pitted

　　2 tablespoons unsalted butter, melted

　　2 tablespoons light brown sugar

　　

Step 1

Heat a grill or grill pan. Prepare an ice-water bath; set aside. Make the sabayon: Combine the yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until the mixture is very thick and has expanded in volume, about 7 minutes. Place the bowl in the ice bath; let cool completely.

　　

Step 2

Place the cream in a large bowl, and beat until stiff peaks form. Fold the whipped cream into the egg yolk mixture. Cover with plastic wrap, and place in the refrigerator at least 20 minutes.

　　

Step 3

Line a grill or pan with heavy-duty foil. Brush the peaches with butter; sprinkle with brown sugar. Grill, cut side down, until the peaches are tender and the sugar is caramelized, 6 to 7 minutes. Divide the sabayon among 4 dishes, and top each with a peach half. Serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.