Peaches Sabayon (zabilione)

i made this yesterday with peaches that were in the freezer. it was good and would have been even better, i suspect, if i'd used four egg yolks instead of one whole egg. really good healthy way to have peaches. oh, and i diddn't have peach brandy or white wine (! can you believe THAT?) so i used vermouth and peach schnapps. drained the liquid from the thawed peaches, reduced it a little, added the other ingredients except the egg, incorporated a little of the warm liquid into the egg and then added the egg into the liquid, stirring. didn't use a double boiler and it thickened in 10 minutes after stirring continuously. the whites tried to curdle so i probably didn't temper it enough, but it was a good midday snack or dessert. Oh, and i sprinkled toasted almond slices on top.

* 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


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

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.

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