Caramelized Nectarines With Moscato D’Asti Zabaglione
This recipe combines the natural sweetness of nectarines with a luscious Moscato d'Asti zabaglione for a delightful and elegant dessert. The nectarines are caramelized under the broiler, creating a beautiful contrast to the creamy and airy zabaglione. A perfect ending to any meal, this dish is sure to impress your guests with its flavors and presentation.
— Constant Cookbook
Ingredients
- 6 nectarines, preferably freestone, halved, pitted and cut into 1/2-inch wedges
- 1 Tbs. honey
- Nonstick cooking spray
- 1/2 cup sugar
- 4 egg yolks
- 1/3 cup Moscato d’Asti
- Pinch of salt
Instructions
- Add the nectarine wedges to a large bowl, drizzle with the honey and toss to coat.
- Position a rack 3 to 4 inches from the heating element and preheat a broiler to high. Line a rimmed baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
- Pour 1/4 cup of the sugar into a bowl and dip one of the cut sides of each nectarine wedge into the sugar. Set the wedges, sugared sides up, on the baking sheet and broil until the sugar is bubbling and the nectarines start to brown, 2 to 4 minutes; check often, as broilers’ heat varies. Set aside to cool.
- To make the zabaglione, in a saucepan, bring 1 1/2 inches of water to a gentle simmer. In a large stainless-steel bowl, whisk together the egg yolks, Moscato d’Asti, salt and the remaining 1/4 cup sugar. Place the bowl over the saucepan, making sure the bottom does not touch the simmering water. Cook the mixture, whisking constantly, until it is pale and thick and tripled in volume, 6 to 8 minutes. Remove the bowl from the saucepan.
- Divide the nectarines among dessert bowls or plates, top with the zabaglione and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Desserts</i>, by Raquel Pelzel (Oxmoor House, 2008).
Yield
Serves 6.
Comments
No comments found.