Michael Tusk infuses the sugar for this recipe overnight with sprigs of lemon verbena. Here we give a quicker and easier alternative that uses lemon zest and mint.
Plus: More Dessert Recipes and Tips
8 white peaches
2 pounds Bing cherries, pitted and stemmed
1 1/2 teaspoons finely grated lemon zest
2/3 cup plus 1/4 cup sugar
8 large mint sprigs or lemon verbena sprigs
4 large egg yolks
1/2 cup Moscato d'Asti or German Riesling
1/2 cup heavy cream
How to Make It
Preheat the oven to 425°. Butter two 9-by-13-inch baking dishes. Bring a large pot of water to a boil. Add the peaches and nectarines and blanch just until the skins loosen, about 20 seconds. Drain in a colander, refresh under cold running water and drain again. Peel the peaches and nectarines and cut them into quarters.
In a large bowl, toss the peaches and nectarines with the cherries. In a small bowl, rub the lemon zest into the 2/3 cup of sugar. Add 4 mint sprigs and half of the fruit to each baking dish. Sprinkle half of the lemon sugar over the fruit in each baking dish and bake in the upper third of the oven for about 30 minutes, or until the fruit is bubbling and caramelized in spots. Let the fruit rest for 10 minutes before serving.
Meanwhile, in a large saucepan, bring 1 inch of water to a simmer over low heat. In a medium stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar, then whisk in the wine. Set the bowl over the simmering water and whisk constantly until the sabayon is pale yellow and fluffy, about 8 minutes. There should be no dark yellow streaks visible. Remove the bowl from the heat and continue to whisk a few times to cool down the sabayon. Refrigerate the sabayon, whisking often, until it is slightly chilled, about 20 minutes.
In a medium stainless steel bowl, whip the cream until firm, then fold it into the chilled sabayon. Spoon the baked fruit into shallow bowls, top with the sabayon and serve.
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