Note: Verjus is unfermented sour grape juice. If unavailable, use rice vinegar. Makes 6 servings
1. Heat grill to medium-high.
2. Halve and pit peaches.
3. Make marinade. To large mixing bowl, add peach liquor, sugar, vanilla bean, verjus and pepper. Mix well to combine.
4. Add peaches to marinade. Let sit at room temperature for about one hour.
5. Lift peaches from the marinade and grill until tender. Save the remaining marinade - it will be the poaching liquid for the blueberries (see step 8). Keep grilled peaches warm while you make the sabayon.
6. Combine eggs, egg yolks, sugar, water and lemon juice in a heatproof bowl. Using a whisk, blend together.
7. Over a double boiler with simmering water, whisk custard constantly until thick and tripled in volume. When thickened, put bowl on a bowl of ice and stir occasionally until cool. Set aside.
8. Pour leftover marinade (see step 4) into shallow pan. Bring to a boil. Turn heat down to a simmer. Taste the syrup. Adjust sweetness by adding a little water, lemon juice or sugar.
9. Add blueberries to syrup and simmer gently just until berries are tender.
To Plate and Serve:
10. Place two warm grilled peach halves on a plate or shallow bowl. In center of each peach, place a tablespoon of blueberries with syrup. Top with sabayon. Brulee with a torch. Serve immediately with yogurt sorbet or fresh fruit sorbet. Makes 6 servings
Recipe courtesy of Zwilling