Summer is the perfect time to indulge in sweet and juicy peaches. While the fruit is delicious on its own, they can also be paired perfectly with a rich and creamy zabaglione sauce. Zabaglione is an Italian dessert made with egg yolks, sugar, and wine, usually marsala. This sauce is versatile and can be used on a variety of fruits, including peaches. In this article, we will share the recipe for peaches with zabaglione sauce.

To start, you will need six ripe peaches. Rinse them thoroughly and pat them dry with a paper towel. Cut them in half and remove the pits. Place them on a baking sheet lined with parchment paper.

The next step is to make the zabaglione sauce. You will need four egg yolks, half a cup of sugar, and half a cup of dry white wine. Whisk all the ingredients together in a heatproof bowl. Place the bowl over a pot of simmering water, making sure that the bowl doesn’t touch the water.

Using a whisk, continuously whisk the mixture over the heat until it becomes thick and creamy. This process should take between 10 and 15 minutes. You can use a thermometer to ensure that the mixture reaches 160°F, but if you don’t have one, you can check if it’s done by running your finger across the back of a spoon dipped in the mixture. If the mixture leaves a trail and doesn’t immediately fill in, then it’s done.

Remove the bowl from heat and continue whisking for another minute until the mixture cools slightly. You can serve the sauce immediately or refrigerate it for later.

To assemble the dish, preheat your oven to 350°F. Brush the peaches with melted butter and sprinkle them with brown sugar. Place them in the oven and bake for 15-20 minutes until they are soft and caramelized.

Remove the peaches from the oven and let them cool for a few minutes. Plate them and top them with the zabaglione sauce. You can also add a sprinkling of cinnamon or nutmeg on top for added flavor.

There are a few variations you can make to the recipe to switch things up. For example, you can add a tablespoon of orange zest to the zabaglione sauce for a citrusy twist. You can also use different types of wine, such as sweet sherry or sparkling wine, depending on your taste preferences.

In conclusion, peaches with zabaglione sauce is a simple but luxurious dessert that will impress your guests. The combination of sweet and juicy peaches with the rich and creamy zabaglione sauce is heavenly. Don’t worry if you don’t get it right the first time – whisking the sauce over the heat can take a bit of practice. But once you master it, you’ll have a delicious dessert in your arsenal that you can use all year round.

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