Roasted Peaches and Fresh Blueberries Topped with a Marsala Sabayon

Ingredients:

• 4 ripe peaches
• 200 g fresh blueberries
• 1-2 limes, juiced
• 200 ml mascarpone
• 80 g brown sugar
• 40 g cold unsalted butter

Marsala Sabayon

• 6 egg yolks
• 1/3 cup icing sugar
• 1/3 cup marsala wine

Directions:

1. Preheat oven to 350’f
2. Combine butter and sugar together in a bowl, break up into small pieces with a fork. Refrigerate
3. Place the peaches in salted, boiling water for 45 seconds, remove, and place in cold water. Peel the skin off and cut peaches in half.
4. Place peaches on a baking sheet (parchment paper underneath)
5. Put some of the sugar/ butter mixture in each peach.
6. Place in oven for 12- 15 minutes
7. Meanwhile prepare the sabayon
8. Prepare a double boiler; place egg yolks in a bowl with icing sugar, and marsala, whisk.
9. Whisk over simmering water with a balloon whisk or electric beater until the mixture is smooth , foamy, and has tripled in volume.
10. Do not stop whisking or allow the eggs to become too hot and cook.
11. The final result will be creamy, pale, and mousse-like. Put aside
12. Place the blueberries over the peaches and bake for an additional 5 minutes
13. Remove from oven and let cool slightly
14. Place mascarpone in a small bowl, add lime juice and blend
15. Pour sabayon over the peaches and serve with a dollop of lime infused mascarpone

4 servings