Broiled Pluots with Zabaglione Recipe

Name: Broiled Pluots with Zabaglione Recipe
Yield: 4
Ingredients: Difficulty: Medium | Total Time: 15 mins | Active Time: 15 mins | Makes: 4 servings; Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here.; What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is; Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions.; Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp.; This recipe was featured as part of our ... read more; INGREDIENTS; 2 pounds pluots, washed, cut in half, and pitted (or use 4 plums and 8 apricots); 4 large egg yolks, at room temperature; 1/4 cup granulated sugar; 3 tablespoons Marsala wine

Broiled Pluots with Zabaglione Recipe was pinched from <a href="http://www.chow.com/recipes/11956-broiled-pluots-with-zabaglione" target="_blank">www.chow.com.</a>

"Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here. If you’re in a hurry, you can skip the broiling, though it adds a toastiness reminiscent of browned marshmallows. What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is crucial to the zabaglione’s texture. Don’t bother with the silicone variety though: The tines are too flimsy for the job. Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions. Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp. This recipe was featured as part of our ... read moreZabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here. If you’re in a hurry, you can skip the broiling, though it adds a toastiness reminiscent of browned marshmallows. What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is crucial to the zabaglione’s texture. Don’t bother with the silicone variety though: The tines are too flimsy for the job. Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions. Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp. This recipe was featured as part of our Cooking with Summer Ingredients story...."

INGREDIENTS

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Difficulty: Medium | Total Time: 15 mins | Active Time: 15 mins | Makes: 4 servings

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Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here.

•

What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is

•

Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions.

•

Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp.

•

This recipe was featured as part of our ... read more

•

INGREDIENTS

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2 pounds pluots, washed, cut in half, and pitted (or use 4 plums and 8 apricots)

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4 large egg yolks, at room temperature

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1/4 cup granulated sugar

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3 tablespoons Marsala wine

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