Broiled Pluots with Zabaglione Recipe

1. 1

   Heat the broiler to high and arrange a rack in the upper third.

2. 2

   Arrange pluots in a single layer on an oven-safe serving dish or a baking sheet and set aside.

3. 3

   Fill a medium saucepan with 1 inch of water and place over high heat.

4. 4

   Bring to a simmer, then reduce heat to low.

5. 5

   In a large, heatproof bowl, whisk egg yolks with a large whisk until smooth, then whisk in sugar and Marsala until evenly combined.

6. 6

   Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.

7. 7

   Constantly whisk the egg mixture until it is thick, has tripled in volume, and, when the whisk is lifted, it leaves a raised trail that does not immediately disappear, about 6 minutes.

8. 8

   (Make sure the bowl does not overheatyou should be able to touch it with bare hands at all times.

9. 9

   If the bowl gets too hot, briefly remove it from the saucepan.)

10. 10

    Spoon the zabaglione over the pluots and broil until lightly browned and bubbly, about 1 minute.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.