Alright, before I get started, let’s get all the “Peachy” jokes out of the way. That’s just peachy. That dessert looks peachy. Everything’s peachy! Any others? Ok, glad we got that out of our systems.
For the final course of the Ursula’s Wine Dinner, guests were presented with a simple yet decadent dessert. Fresh sliced peaches alongside a rich but fluffy Japanese whiskey sabayon. Sabayon is made with egg yolks (see my recipe here on JapanEats.tv) that are whipped like mad with liquor or wine, sugar, and vanilla until light and airy. To add a bit more creaminess, I folded fresh whipped cream into the sabayon for this dessert. The result was something more substantial than whipped cream and a bit lighter than ice cream. It was perfect for an August evening in Minnesota.
I have made this dessert several times and with various fruits (depending on what is in season) here in Tokyo and it never fails to impress and promptly disappear, leaving diners scraping their plates for the last few bits. It takes a little time and arm strength (lots of whisking) but I find that it is 100% worth it.
Even from the kitchen I heard guests raving about the pairing for the dessert. Kurt chose to serve a Pacific Rim Vin de Glaciere Riesling, 2007 which was a massive hit. Light and refreshingly fruity, the riesling helped make for a peachy end to a peachy evening. (Sorry, couldn’t help it…)
Peaches with Japanese Whiskey Sabayon
Makes 4-6 servings
4 ripe white or yellow peaches, sliced with skin on
1 cup whipping cream
Mint leaves for garnish
Arrange the peach slices in serving dishes.
In a large bowl, use an electric mixer to beat the whipped cream. About half way through, add the sugar and continue beating until firm peaks form.
After making the sabayon and allowing it to cool, carefully fold the whipped cream into the sabayon until it is no longer streaky and has become a light yellow/almost white color.
Spoon the sabayon-cream into each of the serving dishes. Garnish with a mint leaf and serve immediately.