Easter Chocolate Sabayon With Caramelized Spring Peaches and Berries

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By Catherine Holland By Catherine Holland

This is an Easter dessert recipe anyone can master.

5 each Peaches, skinned and cut into wedges
1 Tablespoon sugar
5 Tablespoons butter
5 Eggs
1/3 cup sugar
1/4cup semi-sweet chocolate
1 1/2cups whipped cream
Fresh berries of your choice
Mint sprigs to garnish

Toss the peaches with the sugar and sauté in a Teflon pan with butter just until caramelized and warm.

Beat the egg yolks and the sugar in a bowl over a pot of simmering water.  You should beat with a whisk for about 3 minutes or until the mixture is hot and thick.

Add your semi-sweet chocolate and stir until melted.

To assemble,place your fruit on a plate and top with the sabayon, berries and mint.

Rusconi's American Kitchen
10637 N. Tatum Blvd., Ste 101B
Phoenix, AZ 85028