Last week, when I posted about the Almond Tarts with Grilled Apricots I mentioned I had plans for the Vanilla Syrup.
I did. And it’s a really good plan – one I think you are really going to like, for a lot of reasons. But we will get to that.
First things first.
I want to share with you what I think is one of the best food technology breakthroughs ever and a product that I seriously think will rock your world- pasteurized eggs in the shell, brought to you by the great people behind Safest Choice Eggs. Now, just to be clear, they didn’t pay me to say this but did generously provide me with a free sample of their eggs.
So, why do I think so highly of this product and why do I think it’s gonna rock your world? The answer is simple. You can now make mayonnaise, zabaglione, mousses, “real” caesar dressing, etc., etc. without the fear of salmonella poisoning.
That might not be a big deal to you, but it’s a very big deal to me – and to other people.
For a wonderful insight on the potential dangers of Salmonella, Erika of In Erika’s Kitchen has written a very poignant and personal post about her son’s experience with Salmonella. I don’t want to scare you but Salmonella is a serious – especially if you are dealing with young children, the elderly or anyone with a compromised immune system. Whether you use home grown eggs , organic, free range eggs and/or personally know the farmer who raised the chickens makes no difference - Salmonella does not discriminate. Every raw egg has the potential to be contaminated with Salmonella.
This is a a rather sobering thought and as a personal chef, food safety is always on my mind. Because of the risk of salmonella, there were a number of dishes that I simply would not make for my clients since I was unwilling to take that risk.
But that is no longer the case – thanks to Safest Choice Eggs!!!
Which brings us to…Peaches In Vanilla Syrup with Amaretto Sabayon. Sounds REALLY impressive doesn’t it? But you are going to love this because (a) it is so incredibly easy to make, (b) there is no risk of salmonella, (c) it capitalizes on the amazing fresh fruit that’s in season right now and (d) because it will look pretty in just about any glass you put it in!
So here’s the recipe – enjoy!!
Peaches in Vanilla Syrup with Amaretto Sabayon - I say “Sabayon” you say “Zababglione” – they are one head of the same coin! Eggs, sugar and either wine or spirits – that is all there is too it! In this version, I substituted Amaretto for the classic Marsala wine. If you don’t care for Amaretto, feel free to use Marsala, sherry, port or Grand Marnier.
Makes 4 servings:
3 large, ripe peaches
2 Tbsp. Vanilla Syrup (you can use store bought or make mine)
2 Safest Choice Eggs, separated
2 1/2 Tbsp. sugar
2 Tbsp. Amaretto de Saronna
2 Tbsp. toasted, slivered almonds (optional)
- Halve and pit the peaches and cut into 1/4 inch slices. Place in a medium bowl and drizzle with 2 Tbsp. Vanilla Syrup. Set aside.
- In a medium bowl, combine the egg yolks, sugar and Amaretto. (discard whites or save for meringues or macarons!) Whisk to combine. Fill a large bowl with ice and cold water. Set aside.
- Fill a medium saucepan with 2 inches of water. Heat over medium high heat until the water comes to a simmer. Reduce heat to low.
- Place the bowl with the egg yolks, sugar and Amaretto over the saucepan. Using a hand held mixer or a whisk, start mixing the egg mixture. Continue to mix/whisk until the mixture thickens and becomes pale yellow. Mix for another 3 to 4 minutes and then remove from the heat. Place bowl into larger bowl with ice/water mixture. Stir saybayon to cool to lukewarm.
- Divide peaches among 4 glasses or wine goblets. Spoon sabayon over and sprinkle with slivered almonds. Serve.
- Sabayon may be made a couple of hours in advance and refrigerated. Let sabayon come to room temperature and whisk before spooning over fruit.