PEACHES WITH ZABAGLIONE
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
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
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[email protected]This is a great recipe! The peaches were delicious, and the zabaglione was the perfect complement. I'll definitely be making this again.
James Reece
[email protected]I've made this recipe several times now, and it's always a hit. The peaches are always perfectly cooked, and the zabaglione is so light and fluffy. I love that it's a relatively easy recipe to make, but it always looks and tastes impressive.
Mohamed Omar
[email protected]This recipe is delicious! The peaches were sweet and juicy, and the zabaglione was rich and creamy. I served it with a scoop of vanilla ice cream, and it was the perfect ending to a summer meal.
Emely Toll
[email protected]I was looking for a new dessert to make for a potluck, and this recipe caught my eye. I'm so glad I tried it! The peaches were perfectly cooked, and the zabaglione was light and fluffy. It was a big hit at the potluck, and I'll definitely be making i
Farooq Farhan
[email protected]This recipe is a keeper! I've made it twice now, and it's always a hit. The zabaglione is so easy to make, and it really makes the dish. I highly recommend it.
Mwangi Mwangi
[email protected]I'm not much of a cook, but this recipe was easy to follow and turned out great! The peaches were delicious, and the zabaglione was the perfect finishing touch. I'll definitely be making this again.
Mustapha Abdulaziz
[email protected]This dish is a showstopper! I made it for a dinner party last weekend, and everyone raved about it. The peaches were perfectly cooked, and the zabaglione was divine. I highly recommend this recipe.
Ali Mallah
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of zabaglione. But I'm so glad I did! The zabaglione was surprisingly light and fluffy, and it paired perfectly with the sweet, juicy peaches. I'll definitely be making this again.
Mohiuddin Mohiuddin
[email protected]I've made this recipe several times now, and it's always a hit. The zabaglione is so easy to make, and it really elevates the peaches. I've also tried it with other fruits, like berries and mangoes, and it's always delicious.
Ghahowa Phiri
[email protected]This is pure summer on a plate! The peaches were perfectly ripe and juicy, and the zabaglione was light and fluffy. I served it with a scoop of vanilla ice cream, and it was the perfect ending to a special meal.