Place the water and the sugar in a pan and bring to the boil. Once boiling, lower the heat.
Peel the peaches and remove the stones. Cut the fruits in half.
Place the peaches in the sugar syrup and add the mint.
Simmer for 7 or 8 minutes then remove from the syrup and set aside to cool down.
Whip the cream in a bowl.
In another bowl, whisk the egg yolks with the sparkling wine until the volume has tripled.
Fold the cream into this sabayon mixture.
Place the peaches in a serving dish, pour the sabayon over them and caramelize the surface with a chef's cooking torch.
Decorate with the remaining sprigs of lemon verbena and serve.
«ID UK :: 6223»