Photo by Pornchai Mittongtare
The light custard is quick to make, but it has to be prepared just before it's served.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
1 pound nectarines (about 4 medium), halved, pitted, thinly sliced
2 1/2 cups fresh raspberries, divided
1/2 cup sugar, divided
4 large egg yolks
1/3 cup canned peach nectar
1/4 cup peach liqueur
Pinch of salt
Toasted sliced almonds (optional)
Preparation
Step 1
Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
Step 2
Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
Step 3
Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.
Nutrition Per Serving
One serving contains the following: 243.94 Calories (kcal)
17.6% Calories from Fat
4.77 (g)
#### Nutritional analysis provided by Self
Recipe notes
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