I took a classic zabaglione (sabayon in French) and replaced the sweet Italian wine with a lighter Prosecco. The addition of peach makes this a Bellini Cocktail inspired creation, that is really something special.
- 5 large egg yolks
- ¼ cup plus 1 tbsp sugar
- ¼ cup honey
- ⅓ cup prosecco
- 2 tablespoon peach juice or nectar
- 2 freestone peaches, halved and pitted
- 2 tablespoon unsalted butter, melted
Heat grill or grill pan. Prepare an ice bath; set aside. Make the zabaglione: Combine yolks,¼ sugar, honey, Prosecco, and peach juice in a large metal or heat proof glass bowl.
Set the bowl over a large pan of simmering water. Whisk constantly until the mixture is very frothy, thick and has expanded in volume, about 10 minutes. Place bowl in ice bath; let cool completely.
Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with the remaining 1 tbsp sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.