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Print this Recipe    Zabaglione 08

Brandied Peach in a Zabaglione Cream
Serves 6

4 large peaches
25 g/ 1 oz. butter, preferably unsalted
1 T. brandy

1 egg
2 egg yolks
2 T. caster sugar
2 T. brandy

Place the peaches in a large bowl, cover with boiling water and
leave for 20 - 30 seconds to loosen the skins. Drain the peaches
and plunge into cold water, then peel. Cut the peaches into large
slices.

Melt the butter in a large frying pan until it begins to form. Add
the peaches and toss in the butter until they begin to brown. Stir
in the brandy and transfer to individual flameproof dishes.

Preheat the grill to medium-high. Place all of the zabaglione
ingredients in a bowl over a pan of boiling water. Whisk until the
mixture is thick enough to hold its weight on the whisk, 3 - 4
minutes using an electric whisk set at the lowest speed.

Spoon the zabaglione over the peaches and grill for 6 - 8 minutes
until golden. Serve immediately.

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