Raspberry and peach gratin

Serves 4

These fruit have a natural affinity with one and other, as do most ingredients that find themselves growing in the same season. Don't be disheartened when you see the word sabayon – this is in fact a quick and simple dessert.

5 ripe peaches
200g/7oz raspberries
3tbsp caster sugarFor the Sabayon
80ml/3floz Vin de peche (or cognac, Marsala wine or Beaume de Venise)
3tbsp caster sugar
4 organic free-range egg yolks
60ml/2floz double cream
1tbsp caster sugar

Heat the oven to 220C/425F/Gas7.

Next slice the peaches into quarters. Place in a gratin dish and sprinkle with the the caster sugar. Toss together gently with your fingertips and leave to macerate while you make the sabayon.

In a small saucepan gently warm your chosen wine or spirit with one tablespoon of the sugar. Place the egg yolks in a mixing bowl with the rest of the sugar and whisk together until they are pale yellow and form a ribbon trail when you lift the whisk. Whisk in the warm alcohol and set the bowl over a pan of just simmering water (don't let the water touch the bottom of the bowl). Whisk constantly over a low heat until the mixture thickens and rises slightly. Remove from the heat and pour into another bowl immediately.

Scatter the raspberries over the peaches and pour the sabayon over the top, allowing some of the fruit to show through. Sprinkle over the remaining sugar and place in the centre of the hot oven and cook until golden and puffed up. Remove from the oven and allow to cool slightly before serving. It needs no other accompaniment.