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Pesche con zabaglione di arance – Poached peaches with orange flavoured sabayon


Peaches are one of the most popular summer fruits available in Italy. They come in various colours, usually white or yellow, and there is also a variety with a smooth skin, called pescà noce in Italian (nectarines).

I suggest to use white peaches for this recipes, but if you cannot get hold of them, you can substitute them by the other varieties.


  • 4 white peaches
  • 1/2 bottle dry white wine
  • 1 vanilla pod, split in 2
  • 120 g sugar
  • juice of 1 orange
  • 2 egg yolks
  • wild strawberries or raspberries (optional)
Heat the wine with the sugar, the vanilla pod and the orange juice.  Poach the peaches for 5 minutes in this liquid, turn off the heat and let them cool in the liquid.
Peel the peaches, remove the stones and cut into pieces.  Take 3 dl of the cooking liquid, bring it to the boil and reduce to 1 dl.  Put the egg yolks in the bowl of a mixer and put to full speed.  Trickle in the liquid and mix till the mixture is doubled in volume and has completely cooled.
Divide the peach over 4 big wine glasses, and top  with the zabaglione.  Decorate with the wild strawberries, and serve at once.

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