Peaches With Moscato Zabaione

This recipe is inspired by a traditional Reggio Emilia dessert: stuffed peaches. Historically, in the summertime, when fruit ripened or fell after being punctured by bees, peasants had to find a way to use fallen peaches that would disguise any dents in the fruit. They hollowed out the peaches, filled them with a chocolate, eggs, almonds and amaretti biscuits filling and then put them in the oven to cook. This peach dish was luxurious then and is still luxurious now. Our recipe uses the same basic ingredients (though gluten-free) but puts them together in a different way and enhances them with Moscato.

Ingredients:
6 yellow peaches
8 gluten-free amaretti biscuits
50g blanched almonds
1 dl Moscato
180g sugar
6 egg yolks
butter

Beat the egg yolks with 150g of sugar until you have a light, frothy cream. Put the cream into a bain-marie and continue to beat with a whisk for about 10 minutes. Pour in the Moscato a little at a time, continuing to beat the mixture with the whisk. Cook for another 10 minutes until the zabaione is fluffy and creamy then leave to cool. Skin the peaches, coat them with melted butter and sprinkle them with the remaining sugar, then place them in a casserole dish (if you want to you can wet the peaches with a few drops of calvados or brandy). Bake in the oven at 200° for about 10 minutes. Lightly toast the almonds in a small frying pan and chop them. Crumble the gluten-free amaretti biscuits. Remove the peaches from the oven and divide them into 4 individual portions. Pour the zabaione onto each dish, lay the peaches on top and scatter the almonds and chopped amaretti biscuits.
The result? An exquisite dessert that’s quick to make.

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