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

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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.

Ingredients

  • 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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