Marinated Peaches with Campari Sabayon

Peel and pit the peaches and cut them into thin slices. Mix with grappa, grenadine, lemon juice, a few strips of mint and some powdered sugar and marinate briefly. Then arrange the peach wedges rosette-like on the plates. For the Campari sabayon, whisk the egg yolks with sugar until creamy. In a bowl, whisk over steam with orange zest, Campari and orange juice until frothy. Spread the Campari sabayon over the peaches and serve garnished with mint.

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