3 medium peaches (1 pound total), unpeeled, cut in halves, pitted, and each peach half cut into six wedges
1 tablespoon granulated sugar
2 teaspoons balsamic vinegar
1/3 cup granulated sugar
4 large egg yolks
1/3 cup sweet marsala wine
Special equipment: An instant-read thermometer
In a medium size mixing bowl gently toss peach slices with balsamic vinegar and the 1 tablespoon sugar, then let macerate 30 minutes for flavors to come together.
When peaches have macerated for 15 minutes, combine egg yolks, marsala wine, and the remaining 1/3 cup sugar in a large metal bowl (or top of double-boiler) set over a saucepan (or bottom of double-boiler) of 2 cups barely simmering water and beat with a handheld electric mixer at medium-high speed until zabaglione registers 140°F/60°C on instant-read thermometer, about 7 minutes. Continue beating over simmering water until zabaglione has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan (or bottom of double-boiler).
Divide peaches and their juice among 4 dessert bowls or glasses and top with zabaglione. Serve immediately while still warm as after 20 to 30 minutes the zabaglione will deflate.
Makes 4 servings.
Photograph taken by Diana Baker Woodall© 2005
Date: August 21, 2005