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* NOTE:  This recipe contains partially-cooked eggs.  Please use your own judgment when deciding whether to consume raw or partially-cooked eggs, as there is a risk of illness associated with the consumption of raw eggs.  This recipe is offered only as an example of recipes used in our household.  *

INGREDIENTS:

For each serving, you will need ~

1 egg yolk
½ eggshell (scant) of refined sugar
½ eggshell (scant) Amaretto (or other liqueur of choice; for traditional Sabayon you may use Marsala)
1 fresh, ripe peach
blueberries for garnish, if desired

METHOD:

Fill the bottom of a double boiler with water, set top pan in place, and turn heat to medium simmer.   (If you do not have a double boiler, you may simply set a pot of water to simmer and place a large stainless steel bowl over the pot, making sure not to allow the bowl to rest directly on the hot water.)

While water heats, wash or rinse the peaches well and pat dry.  Carefully slice peaches open and remove pits; cut peaches into 6-8 wedges each.  (If you prefer, remove peach skin as well.)

Arrange peach segments in dessert dishes or decorative glasses and set aside.

Working quickly, whisk egg yolks and sugar in double boiler pan or bowl until both are blended and sugar begins to dissolve.  Whisk in Amaretto or other liqueur; continue whisking while monitoring heat.  Keep mixture moving so that eggs to not cook and harden into lumps; mixture should never be too hot to dip finger in to check.  After 4-5 minutes, mixture should have the consistency of lightly whipped cream; check sweetness.

Sabayon is ready when it is about tripled in volume and slightly foamy.  Spoon quickly over peaches, garnish with blueberries (if desired) and serve.