Peaches and flan scented muscat zabaglione
Instructions
Peel and cut into slices peaches.
Put the slices in a saucepan with sugar.
Pour the Muscat and cook until wine evaporates.
Through a pass peaches, add eggs, and mix well.
Butter a bowl, pour the peach puree and put the bowl in a larger pan containing boiling water.
Bake at 180 degrees for 20 minutes.
Beat the egg yolks with sugar.
Cook stirring constantly with a whisk.
The zabaglione is ready when it is soft and fluffy.
The flan can be served cold or hot, accompanied by the zabaglione.
Wine: Moscato D'Asti (Piedmont), 1 year.
Ingredients and dosing for 4 persons
- For the flan:
- 1000 g of white peaches
- 300 g of sugar
- 8 eggs
- 1 glass of muscat wine
- For the zabaglione:
- 6 egg yolks
- 80 g of sugar
- 1/2 glass of muscat wine