Peaches with Zabaglione The New York Times David Tanis Yield: 4-6 servings Ingredients: 6 egg yolks 6 Tbsp. sugar ½ cup dry Marsala wine ½ cup dry white wine 4 large peaches ¼ cup raspberries, for garnish (optional) Raspberry purée, see note (optional) Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes. Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled. Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into ½-inch wedges. Cover with plastic wrap and refrigerate until chilled. To serve, top each glass with sliced peaches, dividing them evenly. If desired garnish with raspberries and drizzle with about a tablespoon of raspberry pur& #233e. Note: To make raspberry purée, simmer ¼ cup sugar and ½ cup water and ½ cup raspberries over a medium flame for about 5 minutes, until slightly thickened. Strain through a fine mesh sieve and refrigerate until chilled. Makes about ½ cup.

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