Peaches with Sabayon
- 120 grams
- 500 milliliters
Vanilla bean (scraped)
- For the passion fruit sauce
- 3 pieces
- 4 tablespoons
Poaching liquid (from poaching pears) (from the poaching liquid)
Rinse, peel, halve, and remove the seeds from the peaches.
Combine the peach peels, sugar, water, and vanilla seeds in a 24 cm (approximately 10 inch) pan. Stir and simmer for about 10 minutes over low heat. Remove the peels, and add the peach halves. Cover, and cook for 15 minutes. Remove the peaches with a slotted spoon and let cool.
Halve the passion fruit, remove the core, and puree the fruit with the seeds and 4 tablespoons of the peach poaching liquid. Set aside.
Whisk together the yolks and sugar in a metal bowl for about 3 minutes, until frothy. Puree the white wine, grappa, and vanilla. Gradually incorporate the wine mixture into the egg mixture over a hot water bath, whisking constantly. Whisk until the sauce is thickened and creamy. Remove from the hot water bath, beat for 3 more minutes, and chill.
Cut the peach halves into wedges.
Divide the sabayon onto 4 plates, cover with the peach slices and sprinkle with a little powdered sugar. Caramelize until light brown in color with a kitchen torch. Drizzle with the passion fruit sauce, decorate with mint leaves and serve immediately.