If you don't have peach brandy on hand, use additional white wine instead.

　　

Ingredients

Makes 4 dessert servings

　　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

　　

Step 1

Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.

　　

Step 2

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.

　　

Step 3

Divide peaches and their juice among 4 bowls and top with sabayon.