Peach compote with zabaglione cream
Instructions
For the zabaglione: in a bowl set in a hot water bath, taking on the fire moderatissimo mounted, with a whisk, egg yolks, sugar and Marsala, obtaining a dense and fluffy; remove from the water bath, let it cool down, then add whipped cream.
Make sure that this is properly cold otherwise the cream can be removed.
Split the peaches in half, Peel and cook for 3 minutes in a syrup obtained by bringing to a boil 700 g water with 200 g sugar and a bit of cinnamon; drain peach halves and then let them cool down.
Mash with a fork 200 g of strawberries sweetened with 100 g of sugar, getting some kind of sauce.
Pour into the cups cold zabaglione, enjoy peaches in syrup, drizzle with strawberry sauce, guarnitele with strawberries and dispose of immediately left at the table.
NB.
You can also use peaches in syrup ready, but prepare at home, especially if they mature in the proper place, are decidedly more pleasant.
Ingredients and dosing for 8 persons
- For the zabaglione cream:
- 200 g of dry marsala wine
- 200 g of whipped
- 120 g of sugar
- 6 egg yolks
- To complete:
- 4 great peaches
- 300 g of sugar
- 250 g of strawberries
- 1 bit of cinnamon