Peach Gratin with Muscat Sabayon

Updated February 23, 2016

Sabayon is really the French version of zabaglione'a warm dessert sauce that is as versatile as it is delicious.

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time25 min

Cooking Time - Text25

Cooking Methodbroiling



Total Timeunder 1 hour

OccasionFormal Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish


Taste and Texturefruity, sweet, winey

Type of Dishdessert, fruit, gratin


  • 4 ripe peaches, peeled
  • 2 figs, quartered (optional)
  • 6 tbsp sugar
  • Pinch of ground cardamom
  • Grated zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 4 large egg yolks
  • ¼ cup Muscat wine


Preheat the oven to 400°F (200°F).

Halve each peach and remove the pit, then cut each half into 3 wedges. Place the peaches, with the figs (if using) in a gratin dish and sprinkle with 2 tbsp of the sugar, the cardamom, and lemon zest and juice. Bake for 20–25 minutes, until the peaches are juicy and glazed. Remove the peaches from the oven. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler.

Combine the yolks, remaining 4 tbsp sugar, and wine in a heatproof bowl. Place the bowl over a saucepan of simmering water. Beat with an electric mixer for about 4 minutes, or until the mixture has tripled in volume.

Pour the sabayon over the peaches. Broil until the topping is glazed, about 30 seconds. Serve hot.

Variation: Red Fruits with Marsala Sabayon

Substitute 12 oz (350g) strawberries, hulled and halved, and 6 oz (175g) each raspberries and stemmed red currants (or blueberries) for the peaches. Toss with 2 tbsp sugar, ¼ tsp ground cinnamon, and the finely grated zest and juice of 1 lime. Let stand for at least 2 or up to 8 hours at room temperature. Make the sabayon as above, substituting sweet Marsala wine for the Muscat.



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