Roast Peaches With Makrut Lime Leaves, Sabayon And Raspberries

Ingredients

• 3 eggs
• 8 limes, torn into pieces
• 2 limes, juiced to yield 3-4 tbsp)
• 6 peaches, pitted and cut into quarters
• 120 g raspberries, lightly crushed
• 100 ml double cream
• 70 g caster sugar
• 65 ml sweet dessert wine (like sauternes)

Method

1. Heat the oven to 180°C fan. Tip the quartered peaches into a 20cm square baking dish with the torn lime leaves, lime juice, 1 tsp lime zest and 2 tbsp of the sugar. Toss until every piece is glossy.
2. Roast for 15-25 minutes, depending on ripeness, until the peaches are tender and bathed in a fragrant syrup but still holding their shape. Set aside to cool — the juices will thicken as they sit.
3. While the peaches roast, make the sabayon. Combine the egg yolks, 2 tbsp sugar and the dessert wine in a heatproof bowl. Set over a pan of gently simmering water, making sure the base doesn't touch the water.
4. Whisk continuously for 4-5 minutes until the mixture triples in volume, turns pale and ribbons off the whisk. Lift off the heat and whisk occasionally as it cools to room temperature.
5. In a separate bowl, whip the double cream to soft, billowing peaks. Fold into the cooled sabayon with a spatula in slow, deliberate strokes — you want it cloud-light, not deflated. Chill if not serving straight away, and pull it out 15 minutes before serving.
6. Stir the crushed raspberries with the remaining 1 tsp lime zest and 2 tsp sugar. Leave for a few minutes for the juices to loosen into a loose, jammy ripple.
7. Spoon the warm peaches and their syrup into four bowls. Pile a generous dollop of sabayon on top, spoon the macerated raspberries alongside, and finish with a scatter of fresh lime leaves and whole raspberries.