Peaches Sabayon (zabilione)

If you don't have peach brandy on hand, use additional white wine instead.
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Ingredients

* 3 medium peaches (1 lb total), halved, pitted, and each half cut into 8 wedges
* 2 teaspoons balsamic vinegar
* 1/4 cup sugar
* 4 large egg yolks
* 1/3 cup dry white wine
* 3 tablespoons peach brandy (or more wine)


* Special equipment: an instant-read thermometer

Preparation

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.