Peach Gratin with Muscat Sabayon

• 4 ripe peaches, peeled
• 2 figs, quartered (optional)
• 6 tbsp sugar
• Pinch of ground cardamom
• Grated zest of 1 lemon
• 2 tbsp fresh lemon juice
• 4 large egg yolks
• 1/4 cup Muscat wine

1. Preheat the oven to 400F (200F).
2. Halve each peach and remove the pit, then cut each half into 3 wedges.
3. 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.
4. Bake for 2025 minutes, until the peaches are juicy and glazed.
5. Remove the peaches from the oven.
6. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler.
7. Combine the yolks, remaining 4 tbsp sugar, and wine in a heatproof bowl.
8. Place the bowl over a saucepan of simmering water.
9. Beat with an electric mixer for about 4 minutes, or until the mixture has tripled in volume.
10. Pour the sabayon over the peaches.
11. Broil until the topping is glazed, about 30 seconds.
12. Serve hot.
13. Variation: Red Fruits with Marsala Sabayon
14. Substitute 12 oz (350g) strawberries, hulled and halved, and 6 oz (175g) each raspberries and stemmed red currants (or blueberries) for the peaches.
15. Toss with 2 tbsp sugar, 1/4 tsp ground cinnamon, and the finely grated zest and juice of 1 lime.
16. Let stand for at least 2 or up to 8 hours at room temperature.
17. Make the sabayon as above, substituting sweet Marsala wine for the Muscat.

peaches, figs, sugar, ground cardamom, lemon, lemon juice, egg yolks, muscat wine

Taken from www.cookstr.com/recipes/peach-gratin-with-muscat-sabayon (may not work)