Stone-Fruit Panzanella with Zabaglione

1. 1

   Preheat the oven to 350.

2. 2

   In a small bowl, mix 1 tablespoon of the sugar with the hot water, stirring to dissolve the sugar.

3. 3

   Add 2 tablespoons of the olive oil and stir to combine.

4. 4

   Arrange the bread cubes on a large rimmed baking sheet.

5. 5

   Drizzle the bread cubes with the sugar-syrup-and-olive-oil mixture and toss to coat.

6. 6

   Bake until the bread cubes are crisp and golden brown, about 10 minutes.

7. 7

   Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar and 3/4 cup of Moscato.

8. 8

   Fill a large bowl with ice water.

9. 9

   Set the bowl with the eggs over a medium saucepan filled with 1 inch of barely simmering water (you can also use a double boiler).

10. 10

    Remove the zabaglione from the heat and whisk in the remaining 1 tablespoon of olive oil.

11. 11

    Carefully set the bowl in the ice bath and whisk the zabaglione until chilled, about 5 minutes.

12. 12

    To serve, add the bread cubes and mint to the fruit in the bowl and toss well.

13. 13

    Transfer the panzanella to shallow bowls, top each one with a large dollop of zabaglione and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.