Ingredients

• 1 pound nectarines (about 4 medium), halved, pitted, thinly sliced
• 2 1/2 cups fresh raspberries, divided
• 1/2 cup sugar, divided
• 4 large egg yolks
• 1/3 cup canned peach nectar
• 1/4 cup peach liqueur
• Pinch of salt
• Toasted sliced almonds (optional)

Browse by ingredient

Instructions

1. Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
2. Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
3. Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.