This light and foamy custard is traditionally flavored with Marsala, but other sweet wines, such as Moscato or vin santo, can be substituted. Be sure the water is simmering very gently as you cook the custard or the egg yolks will curdle. Spoon the zabaglione over glazed nectarines for this juicy summer treat.
Caramelized Nectarines with Zabaglione
2 Tbs. unsalted butter
3/4 cup (6 oz./185 g) sugar
4 ripe but firm nectarines, pitted and thickly sliced
7 large egg yolks
1 cup (8 fl. oz./250 ml) sweet Marsala
In a frying pan over medium heat, melt the butter. Add 1⁄4 cup (2 oz./60 g) of the sugar and stir to dissolve the sugar. Add the nectarines and stir to coat with the sugar mixture. Cook, stirring occasionally, until the nectarines soften and become caramelized, about 10 minutes. Set aside.
Select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm) into the saucepan and bring to a very gentle simmer.
In the heatproof bowl, whisk together the remaining 1⁄2 cup (4 oz./125 g) sugar and the egg yolks until the sugar has dissolved and the mixture is pale yellow, thick, and creamy, 2 to 3 minutes. Continuing to whisk, gradually add the Marsala.
Place the bowl over (not touching) the simmering water in the pan, and cook, whisking constantly, until the mixture is thick and frothy and has tripled in volume, about 10 minutes. Divide the fruit among bowls, top with the zabaglione, and serve. Serves 6.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.