Chef's Recipes

Baked peaches with Amaretto sabayon

This dessert from Bayswater Brasserie is just peachy...

By Sean Wynne
  • Serves 6
  • 10 mins preparation
  • 30 mins cooking
Baked peaches with Amaretto sabayon
Baked peaches with Amaretto sabayon

“We had a fantastic meal at Bayswater Brasserie in Sydney’s Kings Cross. For dessert I had a baked peach with Amaretto sabayon and vanilla ice-cream. The combination was superb. Would you ask chef Sean Wynne for the recipe?”
Arlene Allardice, Rose Bay, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

  • 500 gm caster sugar
  • 1 tsp saffron threads
  • 2 cinnamon quills
  • 6 yellow peaches, bases scored
  • 375 gm butter puff pastry, rolled to 3mm-thick, then chilled until required
  • To serve: vanilla ice-cream
Amaretto sabayon
  • 4 egg yolks
  • 20 ml Amaretto
  • 80 ml pouring cream (1/3 cup)

Method

Main
  • 1
    Combine sugar, saffron, cinnamon quills and 1 litre of water in a saucepan over medium heat, bring to the boil, add peaches and cook gently for 10 minutes or until tender. Remove peaches, cool, then peel, discarding skin. Strain liquid and set aside.
  • 2
    Preheat oven to 180C. Using a 6cm-diameter round cutter, cut 6 rounds from puff pastry and place on a baking paper-lined oven tray, top each with a peach and bake for 10-15 minutes or until pastry is golden and cooked through.
  • 3
    Meanwhile, for Amaretto sabayon, whisk egg yolks, Amaretto and 1/3 cup of reserved poaching liquid in a heatproof bowl over a saucepan of gently simmering water for 5 minutes or until pale and thick. Cool. In a separate bowl, whisk cream to soft peaks, add to sabayon and fold gently to combine.
SHAREPIN
  • Author: Sean Wynne