4 peaches, sliced thinly
1 T sherry vinegar
2 T raw sugar
4 egg yolks
3 T white sugar
1/3 c. sweet sherry
1. Slice peaches and toss with sherry vinegar and 2 T raw sugar. Set aside and allo to marinate for at least 30 minutes.
2. In the meantime, combein egg yolks and sugar in metal bowl. Place bowl over gently boiling water and whisk constantly until yolk mixture becomes fluffy and light yellow in color.
3. Continue whisking yolks and add gradually add sweet sherry, whisking the entire time.
4. Continue to whisk until the yolk mixture forms long ribbons when the whisk is lifted from the bowl. This usually takes about 7 minutes of whisking.
5. To serve hot, divide into four ramekins and pour sabayon over each. Broil for about 3 minutes until bubbly and brown.
6. To serve cold, whisk sabayon over bowl of ice water until room temperature, then chill the sabayon and peaches in the refrigerator for at least 1 hour. Pour sabayon over chilled marinated peaches.