Amaretto Zabaglione with Fresh Colorado Peaches
Serves: 4 to 6
Ingredients:
3 medium-large peaches, cut into 1/2-inch wedges, skin on
6 large egg yolks
1/4 cup sugar
1/3 cup amaretto liqueur
1/3 cup heavy cream, whipped into soft peaks - only necessary if making in advance
Directions:
Combine the egg yolks, sugar and amaretto in a large stainless steel bowl and use a whisk to mix them well. Then create a water bath on low to medium heat and place the stainless steel bowl over the bath. Continue to whisk the mixture rapidly to incorporate as much air as possible. If you need to stop whisking, remove the bowl from the heat. If left on the heat without whisking, the eggs will cook and scramble. Whisk vigorously until the mixture triples in volume and is light and fluffy, about 10 minutes. To serve, fill martini glasses or goblets with 4 to 6 peach slices, and top with a generous helping of the zabaglione.
Tony’s Tip #1: While zabaglione is traditionally and best served warm, it is often served chilled without compromising the dish’s integrity. This enables the cook to prepare the dessert in advance and refrigerate until ready to use.
Tony’s Tip #2: The signature of a well-made zabaglione is its “airy” quality, so the more you can whisk the custard, the better. The custard should be thick and frothy, and pale in color.
To Store: After the mixture has been whisked until tripled in size, set the mixture aside to cool, or transfer to another mixing bowl. Using a mixer with the whisk attachment, whisk the heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk or spatula to fold them together. This will ensure that your custard stays light and airy while being stored. Cover the bowl and store in the refrigerator for up to 3 days before serving. When ready to serve, pour into serving dish over fresh peaches or berries.