Glazed Peach

Summer!! I always have, and I always will, feature the mighty peach on my summer menu.  This season's version is light, refreshing, and allows the peach to really shine.
Simply blanched and sliced, the fruit is blanketed with a soft Prosseco sabayon, which is then torched to charred to perfection.  Crunchy and toasty amaretti biscuits lend a perfect texture contrast to the soft and juicy fruit.  Tiny bush basil leaves finish the dish with that herb-y, peppery kick.