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.
Flours in Your Hair
Mindy Cooking Obsession
Cocoa and Salt
The Good Cooker
Farm and Coast Cookery
Cooks and Kid
The Whole El’Chilada
Gobble the Cook
Feed the Swimmers
The Gingered Whisk
Its a Vegworld Afterall
What Annie’s Eating
Blossom to Stem
Square Meal Round Table
Something New For Dinner
Allo Maman, Whats Cooking
Always Eat Dessert
My Afternoon Kitchen
Especially Southern Dishes
Baking the Goods
Easy and Delicious
Fork to Summit
Playz with Food
Pie Girl Bakes
Noci Sonoma- Salty Spicy Bitter and Sweet
Wellness With Alyssa
Jessie Sheehan Bakes
Measuring Cups Optional
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.
Peaches and Berries Layered with Bourbon Sabayon
Sabayon makes a luscious sauce to layer between, or mound over fresh fruit. It makes for an elegant dessert and perfect for an intimate dinner with friends or family. Sabayon with fruit tastes best when it is assembled right before serving. The sabayon and raspberry sauce can be made ahead and kept chilled in the refrigerator. Peeling and slicing the peaches will take some time, and should not be done too far in advance. Once that is complete, assembly is simple and quick.
For this recipe, I selected bourbon as my spirit of choice because it pairs nicely with peaches. You can substitute Marsala or a sweet sparkling wine if you prefer. Any alcohol beverage like rum, brandy, fruit brandy, whiskey or wine should work. When selecting your spirit keep in mind how it pairs with what your are serving the sabayon with.
Slivered basil leaves are also added for extra panache. Mint leaves are nice additions as well.
Included is a raspberry sauce recipe adapted from, Seasonal Fruit Desserts by Deborah Madison. She makes this sauce with blackcap raspberries, or black raspberries. If you can find them, their distinctive flavor is delicious. Fresh or frozen berries can be used to make the sauce.
My sabayon recipe is inspired by and adapted from Peaches and Raspberries Layered with Honey Sabayon in Seasonal Fruit Desserts by Deborah Madison.
4 egg yolks
2 TB (27 g) granulated sugar
3 TB (45 ml) Bourbon
1 TB (15 ml) fresh squeezed orange juice
1/2 cup (125 ml) heavy cream
zest from half an orange
2 cups (500 ml) fresh or frozen raspberries
2 TB (27 g) granulated sugar
1/3 cup (75 ml) water
Lemon juice to taste, around 1 teaspoon
6 ripe peaches
2 TB basil, thinly sliced - chiffonade (optional or substitute with fresh mint leaves)
1- 6 oz (175 g) basket raspberries
1- 6 oz (175 g) basket blackberries
1/4 cup (60 ml) raspberry sauce
Prepare a medium saucepan and fill with about an inch of water. Measure the bourbon and orange juice and keep in a measuring cup close to your work area. Add the egg yolks to a bowl that will easily fit over your saucepan, but will not touch the water. Add the sugar to the egg yolks placing the sugar to the side of the yolks.
Turn on the heat to medium and place your bowl over your saucepan. Vigorously whisk the egg yolks and sugar together in the bowl. Continue to whisk the eggs until it gets light and frothy. Slowly add the bourbon and orange juice and continue to whisk. The eggs should double in volume, become lighter and creamy looking. You do not want to scramble the eggs, so keep the temperature low and constantly whisk. You can move the bowl on and off the heat while you are whisking to control the temperature and make sure your water is not boiling.
The eggs are done when they have doubled in size, and there is no liquid left in the bowl, and everything is frothy. About 10 - 15 minutes, depending on the shape and size of your bowl and temperature. A recommended temperature when the sabayon done, is around 150F (65C) on an instant read thermometer.
Remove the bowl with the eggs off the heat and continue to whisk for another five minutes to cool.
Cover the frothy eggs with plastic wrap and place in the refrigerator.
Whip the heavy cream and zest from half an orange until soft peaks are formed. Fold the whipped cream into chilled sabayon. Cover with plastic wrap and refrigerate until ready to assemble.
Make the raspberry sauce
Add the raspberries, sugar and water to a small saucepan. Bring the fruit to a boil and stir until the sugar is dissolved. Cook the berries at a high simmer for 3 minutes. Pour the raspberry liquid over a fine mesh strainer, catching the sauce in a bowl underneath. Press the pulp through the strainer. This will take some time, as the pulp clings to the seeds, but keep at it and you will be rewarded with a delicious berry sauce. The back side of a flat spoon is a great tool to press the pulp through the mesh. Scrape off any pulp from the underside of the strainer and add to the bowl. Discard the seeds. Cover and chill the sauce until needed. Will last 3 days in the refrigerator.
Prepare the fruit
Fill a large stock pot with water and bring the water to a boil. Partially fill a large bowl with ice and water. Set aside near your stove.
Lightly score the peaches with a crisscross pattern across the pointed south pole of the fruit.
When the water is boiling, add the peaches and boil for 30 - 40 seconds. If your peaches are large and not as ripe, they will need the longer time. Quickly remove the peaches from the boiling water and put them in the ice bath to stop the cooking.
Once cooled, peel away the skin from the peach flesh starting at the crisscross center. The skin should easily peel away. Use a sharp paring knife to assist you at any stubborn parts.
Cut the peaches in half and slice into 1/2 inch wedges and place in a bowl. Add the basil and gently mix together. Cover with plastic wrap and refrigerate until you are ready to serve the sabayon.
Assemble the Sabayon
You have at least two choices for how to present the sabayon. Use a tall wine glass or flute, and layer the sabayon between layers of fruit and raspberry sauce. Or, fill each glass with fruit and raspberry sauce, then top off the fruit with sabayon. Either way looks inviting and tastes delicious.
Assemble the sabayon right before you serve it for dessert.
Best eaten the day it is made.
The most time-consuming part is peeling and slicing all the peaches. Everything else is done within a 15-minute time frame.
The peaches will get soggy and discolor if you slice them too early, and it sits around for a while.
Deborah Madison recommends you can make the sabayon earlier in the day, then fold in the whipped cream one to two hours ahead of time. Peel and slice the peaches before you sit down for dinner. Assemble the dessert right before serving.
Copyright All Rights Reserved Ginger Smith @lemonthymeandginger.com 2016 -2017
Click the see more for links to Orchards in the Hudson Valley where you can visit and pick your own peaches.
Pick Your Own Peaches In the Hudson Valley
Where I live in the NY Hudson Valley, peach season starts around the middle of July or early August. They like the heat of June and July to mature after a cold winter. It is a short season that fills our remaining summer days. Georgia and California peaches have the stellar reputation as the best peaches, but New York peaches get quite sweet and juicy before the summers’ end. You can pick your own peaches at several farms in the Hudson Valley. One farm is just a mile down the road from me, Wilkens Fruit and Fir Farm. You can pick peaches, apples, pumpkins and cut down your own Christmas tree all at one place. It is one of the few working family farms that still exist in the Yorktown-Somers area.
See the links below for a sampling of orchards in the Hudson Valley where you can pick your own peaches and other fruits.
Of all the farms listed below, I have only visited Wilkens Fruit Farm. They have the best apple cider donuts, and during apple season are always warm and fresh. I can’t wait and visit these other orchards later in the season. If you visit any of these orchards, leave me a message in the comments section below. Happy picking.
Prospect Hill Orchards, Milton NY
Lawrence Farm Orchard, Newburgh NY
Love Apple Farm , Ghent NY
Fix Brother Farm, Hudson NY
Fishkill Farm, Hopewell Junction NY
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.