Peaches With Zabaglione
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 6egg yolks
- 6tablespoons sugar
- ½cup dry Marsala wine
- ½cup dry white wine
- 4large peaches
- ¼cup raspberries, for garnish (optional)
- Raspberry purée, see note (optional)
Nutritional analysis per serving (6 servings)
172 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 3 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½-inch wedges. Cover with plastic wrap and refrigerate until chilled.
- Step 4
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.
- To make raspberry purée, simmer ¼ cup sugar, ¼ cup water and ½ cup raspberries over a medium flame for about 5 minutes, until slightly thickened. Strain through a fine mesh sieve and refrigerate until chilled. Makes about ½ cup.
Private Notes
Comments
Thanks for asking. I'm afraid you did not cook the zabaglione sufficiently--it really needs to thicken like a custard. Depending on your heat source, step 2 may take longer, maybe twice as long, and you really do have to beat quite vigorously. It should be thick enough to eat with a spoon (but not soupy) and should triple in volume in the bowl. Nor should it be very bubbly or foamy (a bit at the beginning is okay)--this indicates the mixture has not yet thickened. Hope this helps.
Made for a Mediterranean style dinner party on August 7, 2015. This was very good. A note of caution: serving bowls need to be large enough to accommodate one cut up peach per serving. I recommend a bowl where the custard only takes up one third the space. The custard was excellent and surprisingly " caramelly ". The raspberry purée was really a syrup as most of the meat of the fruit clung to the seeds and was filtered out. But the taste of the raspberry syrup was superb.
David, this recipe sounds delicious, with one question: I've made zabaglione since the 60s and my mother and grandmother before her to the late 1800s. Am familiar with the consistency of a fine zabaglione. Refrigerating the custard without stabilization with whipped cream yields separation in the custard. What is your secret to non-separating zabaiglione that has been refrigerated, please? Knowing your tip will save much "last-minute" prepping for the foamy dessert. Thank you.
There is no need to guess on when the zabaglione is ready. Using a digital kitchen thermometer, cook the mixture until it reaches 83C/180F. Cooled quickly over an ice bath, then refrigerated, it will stay fluffy for several days. No need to stabilize with whipped cream, which dilutes the alcohol content (some may prefer that). In Italy we generally favor Vin Santo over Marsala.
Made this today using local hill country peaches, was delicious!! Just whisked in small saucepan on the stove, no double boiler. Was perfect.
This cooks up in minutes. I made it the night before and stabilized with whipped cream which stabilized it beautifully. If I had known how easy it is, I would have made it just before serving it warm without the whipped cream.
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