I can smell the peach aroma as soon as I walk into the market. It is sweet, floral and distinctive. Instantly, the peach scent produces an urge in me to make a pie. I follow the scent to their location and examine the peaches, taking in the glory of a massive display. Once satisfied, I look and listen to any orange hued fuzzy globes that speak to me, then make a selection and breath in its’ perfume. I wonder how many days must pass before they are ripe enough to eat. The summer sunset colors are seductive, so I gather up a collection and bag them for home.
Once home, my peaches are carefully placed on my kitchen windowsill to soak in the western sun. With gratitude and anticipation, I watch over the sun-drenched peaches and wait for the fruit to ripen.
My favorite way to eat peaches is as nature intended ripe, fresh and unadorned. Typically, I eat them standing in front of the kitchen sink, and with each bite into the sweet and yielding flesh, I feel the squirt of peach juice dripping down my chin. The taste is sweet and refreshing at the same time, like the first morning sip of orange juice after a long nights’ sleep. Ah, how I love summer peaches in all their glory.
Originally, I planned to make a galette. I love galettes and often make them for dessert. However, I changed my mind because I wanted to make something different. Once I get that curiosity itch I can’t stop. An idea came to mind for making a dessert I have not made in a long time, sabayon. Sabayon layered with fresh fruit is a delightful dessert and one that deserves to be served on a regular basis.
Sabayon is the French name for Zabayon, which is an Italian egg foam dessert. It is a delicate dessert made with egg yolks and wine, or Marsala. Eggs and wine are gently warmed and whisked together, creating a luscious and foamy sauce. It is light and creamy with a sweetness that perfectly complements fresh fruit.
Sabayon is usually chilled and the egg foam is folded into whipped cream. The whipped cream gives it a similar texture to mousse, and is less foamy than Zabayon. Because it is also chilled, sabayon is prepared ahead of time. Thus, it makes a perfect dessert for entertaining. Unlike sabayon, zabayon does not have cream and is served immediately while still warm and frothy. Both options are elegant dessert sauces.
Peaches and Bourbon Sabayon
Peaches combined with berries and complimented by the sweet boozy sabayon is smooth, nutty and airy. I forgot how exquisite this dessert is. Every bite is a fruity explosion tempered with warm and subdued notes of bourbon, basil and sabayon. Bourbon sabayon is not as airy as my Lemon Mousse, but it satisfies just the same.
Sabayon is a great way to dress up a fresh fruit dessert. It does not take long to make, but it does take some practice, confidence and whisking power. It is important to control the heat and prevent the egg yolks from cooking and scrambling. The eggs require gentle heat and constant whisking. The process can take anywhere from 10 to 15 minutes, depending on your set up and how many eggs you are using. The result is all about keeping the yolks at the right temperature and vigorously whisking them into a thickened foamy sauce.
Traditionally, Marsala or a sweet sparkling wine, is used for sabayon and zabayon. Bourbon and peaches pair well together so I decided to try it with sabayon. I also added a touch of orange juice and zest to cut some of the sharp boozy notes. However, I noticed a difference in texture between sabayon with bourbon vs. with Marsala. The bourbon sabayon does not get as frothy, but it still works and I like the caramelized flavor with the peaches.
Summer Loves Peaches
This post is part of a collaborative project between food enthusiasts and bloggers. On June 29th, 2017, we are all celebrating the summer by posting a recipe featuring peaches. You can follow along on social medial and see what everyone else made using the hashtag, #summerlovespeaches. Below are links to all the #summerlovespeaches participants websites.
Do you have a favorite recipe using peaches? I would love to hear about it. Please post your favorite way to serve peaches in the comments section below my recipe.
Click the see more for links to Orchards in the Hudson Valley where you can visit and pick your own peaches.
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.