If possible, use perfectly ripe peaches for this; if you can’t get any, add a few tablespoons of water to the pan when roasting the fruit. If you can’t get fresh makrut lime leaves, don’t substitute them with freeze-dried ones: the finely shaved skin of one lime (about six strips) is a much better alternative.
3 egg yolks
70g caster sugar
65ml sauternes (or another sweet dessert wine)
6 ripe peaches, pitted and quartered
8 fresh makrut lime leaves, roughly torn
2 limes – zest finely grated, to get 2 tsp, then juiced, to get 3-4 tbsp
120g raspberries, crushed
100ml double cream
- Heat the oven to 180C/350F/gas mark 4. Whisk the egg yolks, two tablespoons of sugar and the wine in a medium heatproof bowl, then set the bowl over a saucepan of gently simmering water (make sure the base of the bowl is not in contact with the water). Whisk for four or five minutes, until it looks like a thick, foamy cream, then take the bowl off the pan and leave to cool, whisking once or twice as it does so.
- While the sabayon is cooling, put the peaches, makrut lime leaves, lime juice, a teaspoon of lime zest and two tablespoons of sugar in a 20cm x 20cm high-sided baking dish. Stir everything together to combine, then roast for 15-25 minutes, until the peaches are soft but still hold their shape (the timing will depend on how ripe they are), then leave to cool.
- While the peaches are cooking, mix the raspberries with the remaining teaspoon of lime zest and two teaspoons of sugar.
- Put the cream in a medium bowl, whisk to soft peaks, then, using a spatula, fold into the cooled sabayon. If you’re not dishing up straight away, put it in the fridge and take out 15 minutes before serving. Spoon the peaches and any juices into four bowls, and serve with a generous spoonful each of sabayon and raspberries on the side.