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Brandied Peach in a Zabaglione Cream

Brandied Peach in a Zabaglione Cream is a desserts recipe made with Peaches, Butter Preferably Unsalted, T Brandy, Egg, and Egg Yolks. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4
• 25
• 1
• 1
• 2
• 2
• 2

Method (preview)

1. 1

   Place the peaches in a large bowl, cover with boiling water and leave for 20 - 30 seconds to loosen the skins.

2. 2

   Drain the peaches and plunge into cold water, then peel.

3. 3

   Cut the peaches into large slices.

4. 4

   Melt the butter in a large frying pan until it begins to form.

5. 5

   Add the peaches and toss in the butter until they begin to brown.

6. 6

   Stir in the brandy and transfer to individual flameproof dishes.

7. 7

   Preheat the grill to medium-high.

8. 8

   Place all of the zabaglione ingredients in a bowl over a pan of boiling water.

9. 9

   Whisk until the mixture is thick enough to hold its weight on the whisk, 3 - 4 minutes using an electric whisk set at the lowest speed.

10. 10

    Spoon the zabaglione over the peaches and grill for 6 - 8 minutes until golden. Serve immediately.