Fresh Peaches And Zabaglione Recipes
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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- Skin the peaches: if yours are ripe, plunge them into a pan of boiling water for about 30 seconds, then run under a cold tap. The skin should peel off easily with a small knife. If the peaches are firmer, leave them in the water for 2-3 minutes and follow the same process. Cut the peaches in half and remove the stones, then slice or keep in halves.
- Put the 350g sugar and 375ml cold water in a saucepan along with the vanilla pod and lemon juice, then put on a medium heat. Bring the pan to the boil, then reduce to a simmer for about 5 minutes until all the sugar has dissolved and you’re left with a light syrup. Add the peaches and cook gently for 3-4 minutes, depending on how ripe the peaches are. The peaches should be just soft, but not falling apart. Lift out the peaches with a slotted spoon, put in a bowl and leave to cool. Discard the syrup or keep for fruit salads, cocktails or infusions.
- For the zabaglione, put the egg yolks, sugar and marsala in a large heatproof mixing bowl and, using an electric mixer, whisk to combine. Put the bowl over a pan of just-simmering water (don’t let the water touch the bowl) and whisk continuously until the mixture is creamy and has more than quadrupled in size (10-15 minutes). The zabaglione is ready when a dollop dropped onto a plate retains its shape without collapsing. Remove from the heat and serve in bowls on top of the peaches.
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