Maggie Beer

Poached Peaches with Marmalade Sabayon

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Step 1: Place the peaches into a medium size pot so that they fit snuggly. Pour over the Verjuice and water, place over a high heat, bring to the boil then reduce to a simmer and cook for 15 minutes.

Step 2: Remove the peaches from the pot and set aside until cool enough to slip skins off. Return the pot to stove and turn the heat up to reduce the Verjuice mix to a ½ cup, remove from the heat to cool slightly.

Step 3: Meanwhile, place 2 cups of water into another medium pot and put over a medium heat and bring to just below simmering point.

Step 4: Add the egg yolks and sugar into a heat proof bowl and place over the pot of simmering water. Whisk until thick and fluffy. Slowly pour in the Verjuice syrup and then add the marmalade whilst continuing to whisk. Set aside.

Step 5: Cut the peaches in half and remove seeds.

Step 6: Place a non-stick fry pan over a medium high heat, add the butter and once this starts to turn a light nut brown add the peaches to the pan, cut side down, and pan fry for 3 to 4 minutes until a lovely golden brown. Add the tablespoon of Verjuice to deglaze and cook for a further couple of minutes until it becomes sticky.

Step 7: Remove the peaches from the pan and place onto a serving plate, then spoon over the sabayon and serve.


  1. 680g 4 fresh peaches
  2. 250ml 1 cup Verjuice
  3. 330ml 1 1/3 cup water
  4. 1 ½ tbspn caster sugar
  5. 20g 1 tbspn unsalted butter
  6. 20ml 1 tbspn Verjuice

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