Best 10 Strawberries And Peaches With Balsamic Zabaglione Recipes

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The symphony of flavors in strawberries and peaches with balsamic zabaglione will tantalize your taste buds and leave you craving more. This elegant dessert is perfect for any occasion, whether you're entertaining guests or simply want to treat yourself to something special. The combination of fresh, juicy strawberries and peaches with the creamy, decadent zabaglione is simply irresistible. The balsamic vinegar adds a touch of acidity and complexity that takes this dish to the next level.

Here are our top 10 tried and tested recipes!

ZABAGLIONE WITH BERRIES



Zabaglione With Berries image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

PEACHES WITH ZABAGLIONE



Peaches With Zabaglione image

You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotch caramel-y flavor seems custom-made to accompany peaches.

Provided by David Tanis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

6 egg yolks
6 tablespoons sugar
1/2 cup dry Marsala wine
1/2 cup dry white wine
4 large peaches
1/4 cup raspberries, for garnish (optional)
Raspberry purée, see note (optional)

Steps:

  • Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
  • Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled.
  • Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and refrigerate until chilled.
  • To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 23 grams

STRAWBERRIES WITH BALSAMIC VINEGAR



Strawberries with Balsamic Vinegar image

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Steps:

  • Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

STRAWBERRIES AND PEACHES WITH BALSAMIC ZABAGLIONE



Strawberries and Peaches with Balsamic Zabaglione image

Provided by Mario Batali

Categories     Fruit     Dessert     Strawberry     Peach     Summer

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Zabaglione
1 cup heavy cream
4 egg yolks
1/4 cup sugar
1/4 cup vin santo
1 tablespoon aged balsamic vinegar
1 pint ripe strawberries, cleaned and cut into 1/4-inch slices
2 ripe peaches, pitted and cut into 1/4-inch slices
1/2 cup vin santo
1/2 cup honey
2 tablespoons sugar

Steps:

  • 1. To make the zabaglione: In a medium bowl, whip the heavy cream to stiff peaks. Cover and refrigerate.
  • 2. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo, and balsamic vinegar. Place the bowl over a saucepan of simmering water or transfer to the top of a double boiler and whisk vigorously, using a balloon whisk. Continue whisking over the simmering water until the mixture is thick and foamy. Remove the bowl from the heat and continue whisking until the zabaglione is completely cool. Gently fold the zabaglione into the whipped cream and chill for 30 minutes.
  • 3. While the zabaglione is chilling, place the strawberries and peaches in a large bowl. In a small saucepan, combine the vin santo, honey, and sugar and bring to a boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly. Pour the hot syrup over the fruit and toss to coat. Spoon the fruit into dessert dishes or wine glasses and top with a dollop of the zabaglione.

FRESH PEACHES AND ZABAGLIONE



Fresh Peaches and Zabaglione image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 5

4 egg yolks
1/3 cup sugar
1/2 cup Marsala wine
4 fresh peaches, washed, stones removed and sliced
1 pint strawberries, washed and hulled

Steps:

  • Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake.;

STRAWBERRIES WITH BALSAMIC VINEGAR



Strawberries with Balsamic Vinegar image

Number Of Ingredients 3

1 pint wild or cultivated strawberries, sliced if large
2 tablespoons best-quality aged balsamic vinegar, or to taste
2 tablespoons sugar

Steps:

  • In a medium bowl, toss the strawberries with the vinegar and sugar. Let stand 15 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

STRAWBERRIES WITH BALSAMIC VINEGAR AND PEPPER



Strawberries With Balsamic Vinegar and Pepper image

Make and share this Strawberries With Balsamic Vinegar and Pepper recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint strawberry
4 tablespoons high quality balsamic vinegar
1 tablespoon fresh ground black pepper
1 teaspoon sugar

Steps:

  • Wash and drain strawberries.
  • Slice berries into 1/2-inch thick slices and place in a large mixing bowl.
  • Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.

STRAWBERRIES WITH ZABAGLIONE



Strawberries with Zabaglione image

Provided by Shelley Wiseman

Categories     Mixer     Dessert     Cocktail Party     Quick & Easy     Wedding     Strawberry     Anniversary     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1 lb strawberries, quartered (3 cups)
4 large egg yolks
1/4 cup sugar
1/4 cup sweet Marsala wine

Steps:

  • Divide strawberries among 6 stemmed glasses.
  • Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
  • Spoon over strawberries and serve immediately.

STRAWBERRIES WITH BALSAMIC SABAYON



Strawberries With Balsamic Sabayon image

Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time.

Provided by Alan in SW Florida

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

6 tablespoons sugar
4 egg yolks
2 tablespoons aged balsamic vinegar
1 1/2 cups heavy cream, whipped to medium stiff peaks and refrigerated
1 pint strawberry, rinsed and hulled
crisp cookie, for garnish

Steps:

  • MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
  • Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.

Nutrition Facts : Calories 229.4, Fat 18.7, SaturatedFat 11, Cholesterol 155.5, Sodium 21.1, Carbohydrate 14.4, Fiber 0.9, Sugar 11.6, Protein 2.4

ZABAGLIONE WITH FRESH PEACHES AND RASPBERRIES



Zabaglione with Fresh Peaches and Raspberries image

This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 peaches
2 large egg yolks
3 tablespoons Marsala wine
2 teaspoons sugar
1 pint raspberries

Steps:

  • Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
  • In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
  • Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

Tips:

  • Use ripe, in-season strawberries and peaches. This will ensure the best flavor.
  • Macerate the berries and peaches in sugar and balsamic vinegar for at least 30 minutes. This will help to draw out their juices and intensify their flavor.
  • Make sure the zabaglione is thick and creamy. It should be able to coat the back of a spoon.
  • Serve the strawberries and peaches with the zabaglione immediately. This dish is best enjoyed fresh.

Conclusion:

This recipe for Strawberries and Peaches with Balsamic Zabaglione is a delicious and easy-to-make dessert. It's perfect for a summer party or potluck. The combination of sweet berries, tart peaches, and creamy zabaglione is sure to be a hit with everyone.

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