Peaches with Moscato d'Asti

Ingredients:

4 peaches
300 g Moscato d'Asti + a little bit for the cream
190 g sugar
150 g whipping cream
2 eggs
wild strawberries
fresh mint.

Wash the peaches and, without peeling them, split them in half and slice them.

Bring 300 g of Moscato wine to a boil with 150 g of sugar; add the half peaches, cover and cook for 2 minutes after boiling, then drain them from the syrup and let them cool.

In a bowl put 40 g of sugar, egg yolks and 3 half shells filled with Moscato.
Assemble the whole with a whisk, keeping the container in a warm bain-marie.
When the cream is swollen and soft, remove it from the heat and allow it to cool.

Whip the cream very firmly and incorporate it gently with the cold cream.

Place the half peaches in individual saucers, cover with the cream and garnish with the strawberries and mint leaves.