Sabayon is a French dessert sauce made from whipped yolks, sugar and dry wine, which is served with fresh or canned fruit.
Cut the peaches in half, remove the pit. Cut each half into 6-8 wedges. Put the slices on a dish, sprinkle with 1 tbsp. l. sugar and sprinkle with 2 tbsp. l. guilt. Leave for 30 min.
Pour the remaining wine into a bowl, add the yolks and sugar. Place the bowl over the water bath and beat with a whisk until the sabayon thickens, about 10 minutes.
Divide the peaches with the juice that has separated into glasses. Spread the sabayon sauce on top.