Sweet Peaches with Creamy Zabaglione

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Blanch 2 peaches at a time for 30 seconds.

3. 3

   Using a slotted spoon, transfer the peaches to a bowl of cold water, then peel off the skin.

4. 4

   halve and pit the peaches and slice them 1/3 inch thick.

5. 5

   In a bowl, toss the sliced peaches with the Cointreau and 1/4 cup of the granulated sugar.

6. 6

   Refrigerate for 2 to 5 hours.

7. 7

   In a bowl, whisk the egg yolks with the remaining 3 tablespoons of granulated sugar until pale, about 2 minutes.

8. 8

   Add the Marsala and set the bowl over a saucepan of simmering water.

9. 9

   Whisk the mixture constantly over low heat until very pale and thickened to the consistency of soft whipped cream, about 8 minutes.

10. 10

    Set the bowl in a larger bowl of ice water to cool.

11. 11

    Arrange the peaches in 8 dessert glasses or shallow soup plates with any accumulated juices.

12. 12

    Spoon a generous dollop of the zabaglione cream on top and sprinkle with the amaretti.

* Per serving · 4 servings · Values may vary.

No additional tips available.