Raspberry Nectarine Parfaits with Peach Sabayon

1 lb. nectarines, thinly sliced
2 1/2 raspberries, divided
1/2 cup sugar, divided
4 large egg yolks
1/3 cup canned peach nectar
1/2 cup peach liqueur
pinch of salt


[how to make]

*Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl to coat evenly.
*Let stand until juices form, about 5 minutes.
*Whisk egg yolks, nectar, liqueur, salt, and remaining 1/4 cup sugar in large metal bowl to blend.
*Place bowl over saucepan of boiling water, whisk until sabayon is thick and thermometer inserted into center registers 160 degrees, about 6 minutes.
*Remove bowl from over water.
*Divide fruit mixture among 4 large glasses or goblets.
*Spoon warm peach sabayon over.
*Garnish with remaining raspberries.

-serves 4-

Note: This recipe came from "Bon Appetit".