Poached peaches and prunes
8 ripe peaches for the syrup:
- 500g of water
- 250g of sugar
1 vanilla bean for the sabayon:
- 6 egg yolks
- 100ml of Sauternes
- 1 spoon of caster sugar
For the decoration:
- 40 raspberries
- 12 very large Agen prunes
- flaked almonds
Soak the prunes in hot water for 2 minutes.
Dip the peaches in boiling water for 8 seconds, then into cold water.
Remove the skin.
Put the water, sugar and vanilla pod in a saucepan.
When it comes to the boil, add the peaches.
Cover with a cloth and simmer for 5 to 6 minutes.
Take the pan off the heat and leave to cool, then drain.
Prepare the sabayon.
Put the 6 egg yolks in a saucepan, add the sugar and the Sauternes.
Put the pan in a hot water bath and whisk vigorously.
When the mixture becomes light and very frothy, take it off the heat and keep whisking until it cools.
Toast the almonds in a pan over a medium heat, stirring with a wooden spoon. Serve two peaches per plate, and cover with the sabayon.
Top with the toasted almonds, and dot ten or so raspberries and 3 prunes around them.