Ingredients per 10 Portions

6 yellow peaches

gluten-free amaretti biscuits, 8

50g blanched almonds

1 dl Moscato

sugar, 180 gr

egg yolks, 1



Beat egg yolks with 150g sugar until you get a light, frothy cream. Put the cream

into bain-marie and continue beating with a whisk for about 10 minutes. Pour in

Moscato little by little, keep whisking. Cook 10 minutes more until zabaione is fluffy and creamy, then let cool. Peel the peaches, coat them with melted butter and sprinkle them with the remaining sugar, then place them

in a casserole dish (if you want to you can wet them with a few drops of calvados or

brandy). Bake at 200° for about 10 minutes. Lightly toast almonds in a

small frying pan and chop them. Crumble gluten-free amaretti biscuits. Remove

peaches from the oven and divide them into individual portions. Pour zabaione onto

each dish, lay peaches on top, scatter the almonds and chopped amaretti biscuits.

Thanks to: Food Emilia

Italian cooking: Peaches with moscato zabaione
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