Strawberries And Peaches With Balsamic Zabaglione Recipes
FRESH PEACHES AND ZABAGLIONE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake.;
STRAWBERRIES AND PEACHES WITH BALSAMIC ZABAGLIONE
Provided by Mario Batali
Categories Fruit Dessert Strawberry Peach Summer
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. To make the zabaglione: In a medium bowl, whip the heavy cream to stiff peaks. Cover and refrigerate.
- 2. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo, and balsamic vinegar. Place the bowl over a saucepan of simmering water or transfer to the top of a double boiler and whisk vigorously, using a balloon whisk. Continue whisking over the simmering water until the mixture is thick and foamy. Remove the bowl from the heat and continue whisking until the zabaglione is completely cool. Gently fold the zabaglione into the whipped cream and chill for 30 minutes.
- 3. While the zabaglione is chilling, place the strawberries and peaches in a large bowl. In a small saucepan, combine the vin santo, honey, and sugar and bring to a boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly. Pour the hot syrup over the fruit and toss to coat. Spoon the fruit into dessert dishes or wine glasses and top with a dollop of the zabaglione.
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