from: Martha Stewart
Ingredients
5 large egg yolks
1/3 cup plus 1 tablespoon sugar
1/3 cup champagne or sparking wine
2 tablespoons peach liqueur (optional)
3/4 cups heavy cream, chilled
2 peaches, halved and pitted
2 tablespoons unsalted butter, melted
2 tablespoons light-brown sugar
Directions
Heat grill or grill pan. Prepare an icebath; set aside. Make the sabyon: combine yolks, sugar, champagne, and liqueur in a large metal bowl and set over a large pan of simmering water. WIhisk until mixture is very thik and has expanded in volume, about 7 minutes. Place bowl in ince bath; let cool completely.
Place cream in a large bowl and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap and place in refrigerator at least 20 minutes.
Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is carmelized, 6 to 7 minutes. Divide sabayon amon four dishes and top each with a peach half.