Grilled peaches with chilled sabayon

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

5 large egg yolks

1/3 cup plus 1 tablespoon sugar

1/3cup champagne or sparkling wine

2 tablespoons peach liqueur (optional)

3/4 cup heavy cream, chilled

2 peaches, halved and pitted

2 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

• Heat a grill or grill pan. Prepare an ice-water bath; set aside. Make the sabayon: Combine the yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until the mixture is very thick and has expanded in volume, about 7 minutes. Place the bowl in the ice bath; let cool completely.
• Place the cream in a large bowl, and beat until stiff peaks form. Fold the whipped cream into the egg yolk mixture. Cover with plastic wrap, and place in the refrigerator at least 20 minutes.
• Line a grill or pan with heavy-duty foil. Brush the peaches with butter; sprinkle with brown sugar. Grill, cut side down, until the peaches are tender and the sugar is caramelized, 6 to 7 minutes. Divide the sabayon among 4 dishes, and top each with a peach half. Serve.

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