Poached peaches with zabaglione
This classic Italian dessert pairs boozy zabaglione (also spelled ‘zabaione’) with soft poached peaches – all in under 30 minutes. Serve with our best ever shortbread for extra crunch.
Ingredients
For the peaches
- 4 ripe peaches
- 350g caster sugar
- 1 vanilla pod, split lengthways
- Juice 1/2 lemon
For the zabaglione
- 4 large free-range egg yolks
- 50g caster sugar
- 120ml sweet marsala wine (see Jamie’s tip)
Method
- Skin the peaches: if yours are ripe, plunge them into a pan of boiling water for about 30 seconds, then run under a cold tap. The skin should peel off easily with a small knife. If the peaches are firmer, leave them in the water for 2-3 minutes and follow the same process. Cut the peaches in half and remove the stones, then slice or keep in halves.
- Put the 350g sugar and 375ml cold water in a saucepan along with the vanilla pod and lemon juice, then put on a medium heat. Bring the pan to the boil, then reduce to a simmer for about 5 minutes until all the sugar has dissolved and you’re left with a light syrup. Add the peaches and cook gently for 3-4 minutes, depending on how ripe the peaches are. The peaches should be just soft, but not falling apart. Lift out the peaches with a slotted spoon, put in a bowl and leave to cool. Discard the syrup or keep for fruit salads, cocktails or infusions.
- For the zabaglione, put the egg yolks, sugar and marsala in a large heatproof mixing bowl and, using an electric mixer, whisk to combine. Put the bowl over a pan of just-simmering water (don’t let the water touch the bowl) and whisk continuously until the mixture is creamy and has more than quadrupled in size (10-15 minutes). The zabaglione is ready when a dollop dropped onto a plate
retains its shape without collapsing. Remove from the heat and serve in bowls on top of the peaches.
Nutrition
- 260kcals Calories
- 5.8g (1.6g saturated) Fat
- 4.5g Protein
- 37.8g (37.8g sugars) Carbs
- 3g Fibre
- trace Salt
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