Peaches and Berries Layered with Bourbon Sabayon recipe
Peaches and Berries Layered with Bourbon Sabayon
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
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.
Servings: 4 servings
Author: Ginger
Ingredients
Bourbon Sabayon
  • 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
Raspberry Sauce
  • 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
Fruit filling
  • 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
Instructions
Bourbon Sabayon
  1. 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.
  2. 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.
  3. 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.
  4. Remove the bowl with the eggs off the heat and continue to whisk for another five minutes to cool.
  5. Cover the frothy eggs with plastic wrap and place in the refrigerator.
  6. 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
  1. 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
  1. 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.
  2. Lightly score the peaches with a crisscross pattern across the pointed south pole of the fruit.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. Assemble the sabayon right before you serve it for dessert.
  3. Best eaten the day it is made.
Recipe Notes

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.