Baked Stuffed
Peaches with Saffron
Zabaglione
ACTIVE 25 MIN; TOTAL 1
HR; SERVES 4
This dessert is inspired by a
dessert served at a trattoria
on the island of Mazzorbo.
5 large, firm freestone
peaches
20 amaretti cookies,
crushed into pea-size
pieces
Unsalted butter, for
greasing
4 large egg yolks
(^1) / 4 cup super fine sugar
(^1) / 4 cup dry Marsala
7 saffron threads
Kosher salt
- Preheat oven to 350° F.
Using a knife, halve 4 of the
peaches lengthwise and
remove pits. Using a tea-
spoon, scoop 2 teaspoons
flesh out of each peach half,
leaving a^1 / 2 -inch-thick shell.
Chop peach flesh; transfer it
to a bowl. Peel and chop
remaining whole peach; add to
bowl. Stir in crushed cookies. - Butter an 8-inch-square
baking dish and arrange
peach halves in it, cut side up.
Stuff each peach half with 2
tablespoons peach-amaretti
filling. Bake for 40 minutes,
until peaches are tender and
filling is golden brown. - Bring a saucepan of water
to a simmer over moderately
low heat. Fill a large bowl with
ice water. In a large stainless
steel bowl, using a hand
mixer, beat egg yolks with
sugar at medium speed for 1
minute. Add Marsala, saffron,
and a pinch of salt. Continue
beating at medium speed
until thick and very frothy,
about 3 minutes longer. - Set stainless steel bowl
over saucepan of simmering
water; beat zabaglione until
doubled in volume and con-
sistency resembles softly
beaten egg whites, about 8
minutes. Transfer bowl to ice
water bath; continue beating
at medium speed until it holds
very soft peaks, about 2 min-
utes. Serve immediately with
peaches. —SKYE MCALPINE