Zabaglione with Fresh Peaches and Raspberries
From Lucinda's Rustic Italian Kitchen
Makes 4 serveing
4 peaches
2 large egg yolks
3 tbsp Marsala wine
2 tsp sugar
1 pint raspberries
1. Bring a medium size pot of water to boil. Blanch the peaches by dunking them into the water for 10 seconds, then plunging them into an ice bath or cold water. Remove the peels and slice each peach in half, removing the pits. Set aside.
2. Place a heat-proof bowl over a pot filled with 1 inch of simmering water. Add the egg yolks, marsala wine, and sugar, and continuously whip until creamy and thick (about 4 minutes). Remove from heat.
3. Arrange the peach halves side by side on a dessert plate and fill with several berries. Spoon the sauce over and serve immediately.
Notes: This tasted like wine. Will not make again.
Makes 4 serveing
4 peaches
2 large egg yolks
3 tbsp Marsala wine
2 tsp sugar
1 pint raspberries
1. Bring a medium size pot of water to boil. Blanch the peaches by dunking them into the water for 10 seconds, then plunging them into an ice bath or cold water. Remove the peels and slice each peach in half, removing the pits. Set aside.
2. Place a heat-proof bowl over a pot filled with 1 inch of simmering water. Add the egg yolks, marsala wine, and sugar, and continuously whip until creamy and thick (about 4 minutes). Remove from heat.
3. Arrange the peach halves side by side on a dessert plate and fill with several berries. Spoon the sauce over and serve immediately.
Notes: This tasted like wine. Will not make again.