Poached Peaches With Zabaglione

1. 1

   Place 4 cups water and sugar in a large saucepan on low heat. Stir until sugar dissolves. Add cinnamon sticks.

2. 2

   Bring to a boil. Reduce heat to low. Add peaches. Simmer, covered, without stirring, 10-15 mins until peaches are just tender.

3. 3

   For the zabaglione, whisk egg yolks and sugar in a medium heatproof bowl until well combined. Place bowl over a saucepan of gently simmering water. Gradually whisk in combined marsala and wine. Whisk constantly 5-10 mins until thick and creamy.

4. 4

   Remove peaches from syrup with a slotted spoon. Gently peel away skin. Serve immediately with warm zabaglione.

* Per serving · 4 servings · Values may vary.

No additional tips available.