ILLUSTRATED KITCHEN BIBLE
4 ripe peaches, peeled
Grated zest of 1 lemon
2 tbsp fresh lemon juice
2 figs, quartered (optional)
6 tbsp sugar
4 large egg yolks
Pinch of ground cardamom
1/4 cup Muscat wine
Preheat the oven to 400°F (200°F).
Halve each peach and remove the pit, then cut each half into 3 wedges.
Place the peaches, with the figs (if using) in a gratin dish and sprinkle with 2 tbsp of the sugar, the cardamom, and lemon zest and juice.
Bake for 20–25 minutes, until the peaches are juicy and glazed. Remove the peaches from the oven.
Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler.
Combine the yolks, remaining 4 tbsp sugar, and wine in a heatproof bowl.
Place the bowl over a saucepan of simmering water.
Beat with an electric mixer for about 4 minutes, or until the mixture has tripled in volume.
Pour the sabayon over the peaches. Broil until the topping is glazed, about 30 seconds. Serve hot