Orange Zabaglione With Peaches Recipes

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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

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.;

CHILLED ZABAGLIONE WITH BERRIES



Chilled Zabaglione with Berries image

Number Of Ingredients 5

1 recipe Zabaglione (about 1 1/2 cups)
3/4 cup chilled heavy or whipping cream
2 tablespoons confectioners' sugar
1 tablespoon orange liqueur
1 1/2 cups blueberries, raspberries, or a combination, rinsed and patted dry

Steps:

  • 1 At least 20 minutes before you are ready to make the zabaglione, place a large bowl and the beaters of an electric mixer in the refrigerator. Fill another large bowl with ice and water. 2 Prepare the zabaglione through step 3. As soon as the zabaglione is finished, remove it from the simmering water and set the bowl over the ice water. With a wire whisk, beat the zabaglione until it is cold, about 3 minutes. 3 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it begins to hold a soft shape, about 2 minutes. Add the confectioner's sugar and orange liqueur. Whip the cream until it holds a soft shape when the beaters are lifted, about 2 minutes more. With a flexible spatula, gently fold in the chilled zabaglione. Cover and chill in the refrigerator at least 1 hour until ready to serve. 4 Divide the berries among 6 serving dishes. Top with the chilled zabaglione cream and serve immediately. 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 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.

ORANGE ZABAGLIONE



Orange Zabaglione image

Make and share this Orange Zabaglione recipe from Food.com.

Provided by fluffernutter

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

5 egg yolks
1 egg
5 tablespoons sugar
1/2 cup orange juice
1 tablespoon sherry wine
1/2 cup heavy whipping cream, whipped (optional)

Steps:

  • Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
  • Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.

Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.6, Carbohydrate 13.5, Sugar 12.5, Protein 3.2

FRESH ORANGES WITH ORANGE ZABAGLIONE



Fresh Oranges With Orange Zabaglione image

Make and share this Fresh Oranges With Orange Zabaglione recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

4 -6 oranges (peeled with sharp knife, white pith discarded and cut crosswise into 1/2-inch-thick slices)
6 egg yolks
1 tablespoon sugar
3/4 cup fresh orange juice
1/4 cup orange liqueur
toasted sliced almonds (garnish)

Steps:

  • Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
  • For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
  • Set pan over simmering water.
  • Gradually add orange juice and liqueur, beating constantly until thick.
  • Spoon over orange slices in individual serving dishes.
  • Sprinkle with toasted almonds and serve.

Nutrition Facts : Calories 112.4, Fat 4.2, SaturatedFat 1.5, Cholesterol 166, Sodium 7.7, Carbohydrate 16.1, Fiber 2.2, Sugar 12.9, Protein 3.5

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.

ORANGE ZABAGLIONE WITH PEACHES



ORANGE ZABAGLIONE WITH PEACHES image

Categories     Dessert     Low Carb     Quick & Easy     Summer     Chill

Yield 4

Number Of Ingredients 11

Zabaglione:
1/2 cup thick coconut milk from the top of the can, such as Native Forest organic Full-fat coconut milk
1/4 cup or 57 grams coconut butter
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Zest of one organic orange
Pulp of the orange, peeled, sliced, and seeded
2 raw egg yolks (optional)
3 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
Fruit layer on bottom:
2 ripe peaches, cut into small pieces

Steps:

  • Place all the Zabaglione ingredients into any blender or food processor. Mix until smooth and creamy. Put cut peaches in the bottom of 4 dessert cups. Pour the blended mixture over the peaches. Garnish with orange zest or mint leaves. Serve immediately or chilled.

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