Peach Gratin with Muscat Sabayon - peaches

Method

• Preheat the oven to 400F (200F).
• 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 2025 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.
• Variation: Red Fruits with Marsala Sabayon
• Substitute 12 oz (350g) strawberries, hulled and halved, and 6 oz (175g) each raspberries and stemmed red currants (or blueberries) for the peaches.
• Toss with 2 tbsp sugar, 1/4 tsp ground cinnamon, and the finely grated zest and juice of 1 lime.
• Let stand for at least 2 or up to 8 hours at room temperature.
• Make the sabayon as above, substituting sweet Marsala wine for the Muscat.