Hey, No Poaching Peaches Allowed!

Amid the hubbub and excitement of yesterday's news, I haven't had a chance to post about Jen's new dessert. She test ran it Friday and got the rubber stamp of approval on Saturday. The tasty morsel is a Poached Peach with Sabayon and Cardamom Streusel. Think poached pear but with a peach instead. In developing this concept, she made my mouth water just with the thought of using one of the greatest summer fruits in the world. Mmmm...peachy!

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Culinary Word of the Day: Sabayon
Sabayon is French for zabaglione. One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. Source: Food Lover's Companion