Roast peaches with glazed blueberries and honey sabayon

August 19, 2009

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Serves 4

Sabayon is a rich eggy sauce beaten in the top of a double boiler until the mixture is thick and pale. In this version, honey sweetens the sauce, which is blended with whipped cream after chilling. It’s not difficult but takes a strong arm using a wire whisk or rotary egg beater.


4 egg yolks, at room temperature
5 tablespoons honey
1/3 cup white wine (such as chardonnay)
1 cup heavy cream
1. Add several inches of water to the bottom of a 6-cup double boiler; bring to a boil.

2. In the top, combine yolks, 4 tablespoons of the honey, and wine. Place top pot over the bottom - the pot should not touch the water. With a whisk or rotary egg beater, beat the mixture constantly for 6 to 10 minutes or until it is very thick, pale, and creamy.

3. Lift the top from the double boiler and set aside to cool. Cover with plastic wrap and chill.

4. In a chilled bowl with chilled beaters, beat the cream with the remaining 1 tablespoon honey until the mixture holds stiff peaks. Stir a large spoonful of the cream into the sabayon until combined. Fold in the remaining cream until no white patches show. Cover and chill.


Butter (for the baking sheet)
Granulated sugar (for dipping)
4 ripe peaches, halved lengthwise and pitted
Grated rind and juice of 1 lemon
Pinch of salt
1/4 cup honey
1 pint fresh blueberries
Splash of kirsch (optional)
1. Set the oven at 450 degrees. Butter an 11-by-16-inch rimmed baking sheet.

2. Fill a shallow bowl with 1 inch of sugar. Dip the cut sides of the peaches into the sugar. Place them, sugared sides up, in the dish.

3. Roast the peaches for 10 minutes or until the tops start to char and peaches just begin to release their juices. Watch carefully to make sure they do not overcook and collapse. Remove from oven. Cool to room temperature.

4. In a large skillet over medium-low heat, combine the lemon rind and juice, salt, and honey. Cook, stirring occasionally, for 1 minute. Add the blueberries and cook gently, stirring occasionally, for 5 to 8 minutes or until berries darken. Stir in the kirsch, if using. Set aside to cool.

5. Spoon berries and syrup over peaches. Set aside at room temperature for 1 hour or more for the flavors to mellow. Serve with sabayon. Adapted from Bascom Lodge