Peach Sabayon With Balsamic Peaches

• 3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
• 2 teaspoons balsamic vinegar
• 1/4 cup sugar
• 4 large egg yolks
• 1/3 cup dry white wine
• 3 tablespoons peach brandy
• an instant-read thermometer

1. Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
2. When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140u0b0F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
3. Divide peaches and their juice among 4 bowls and top with sabayon.

peaches, balsamic vinegar, sugar, egg yolks, white wine, brandy, thermometer

Taken from www.epicurious.com/recipes/food/views/peach-sabayon-with-balsamic-peaches-232332 (may not work)