Best Fresh Peaches And Zabaglione Recipes

Zabaglione with Fresh Peaches and Raspberries image

Provided by Martha Stewart

Number Of Ingredients 5

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.

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.;