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Peaches in Muscato
4 tablespoons of melted butter Zabaglione
Zabaglione Ingredients
6 Large Egg Yolks
3/4 of a cup of sugar
1.33 cups of Marsala
Preheat oven to 375 degrees. Cut peaches into half-inch slices, and toss into butter. Scatter peaches on baking tray, and bake until tender. Reduce
Muscato by half, and toss peaches into the reduced Muscato. Arrange peaches in gratin dishes, and discard extra syrup. Pour zabaglione over
peaches. Lightly brown the top of the gratin under a broiler, and enjoy!
**Zabaglione Preparations** Fill a saucepan 1/4 full with water, and bring water to a simmer. In a stainless steel bowl, whisk egg yolks & sugar
together. Whisk in marsala. Set bowl over simmering water. Whisk mixture constantly. It will double in volume, becoming thick and pale. Remove
from heat, and whisk for 30 seconds more. Use sauce immediately for gratin.
4 tablespoons of melted butter Zabaglione
Zabaglione Ingredients
6 Large Egg Yolks
3/4 of a cup of sugar
1.33 cups of Marsala
Preheat oven to 375 degrees. Cut peaches into half-inch slices, and toss into butter. Scatter peaches on baking tray, and bake until tender. Reduce
Muscato by half, and toss peaches into the reduced Muscato. Arrange peaches in gratin dishes, and discard extra syrup. Pour zabaglione over
peaches. Lightly brown the top of the gratin under a broiler, and enjoy!
**Zabaglione Preparations** Fill a saucepan 1/4 full with water, and bring water to a simmer. In a stainless steel bowl, whisk egg yolks & sugar
together. Whisk in marsala. Set bowl over simmering water. Whisk mixture constantly. It will double in volume, becoming thick and pale. Remove
from heat, and whisk for 30 seconds more. Use sauce immediately for gratin.