Braised Peaches with Honey Sabayon

by Richard Porto, The Donatello, San Francisco, CA

Ingredients
6 large fresh Peaches
7 egg yolks
3/4 cup sugar
1/4 cup honey
1/2 cup CHAUCER’S Mead
1 pint whipping cream

Directions
Peaches

1. Halve the peaches an brush the skin side with melted butter
2. Place the peaches under the broiler and cook until the skins begin to brown and bubble.
3. Turn the peaches over and cook the same, about 2 minutes.
4. When cool, remove and set aside.

Honey Sabayon

1. Whip the cream until stiff and set aside.
2. Mix the remaining ingredients and place over a hot water bath. Whipping continually until the mixture is thick and frothy.
3. Remove from water bath and place over ice, stirring wuntil cold.
4. Fold in the whipped cream an place in the refrigrator.

*To Assemble*

1. Place a peach in the center of a plate and cover with the honey sabayon.
2. Put honey in a squeeze bottle and make a fund design in honey sabayon.
3. Surround the peach with fresh raspberries and sprinkle the whole plate with powdered sugar. Enjoy!