Grilled Fruits with Marsala Zabaglione is the perfect dessert when you want something a little sweet, but not too heavy. And the great thing is, you can use almost any wine or liquor when making zabaglione – from rum or tequila to moscato or sherry – so have fun experimenting!
1/4 cup sliced almonds
1 1/2 lbs. fruits such as: peach halves, nectarine halves, plum halves, apple slices, pear slices, fresh pineapple
1/2 cup sweet Marsala wine
1/4 cup sugar
4 large pasteurized egg yolks
Preheat oven to 375˚. Place almonds on a baking sheet and bake until toasted (about 8 minutes). Remove from the oven and transfer to a plate to cool.
Combine Marsala, sugar, and egg yolks in a stainless steel bowl. Place bowl over a boiling pot of water on the side burner. Whisk vigorously while the egg yolks become fluffy.
The zabaglione is ready when it has tripled in volume, thickened, and when there is steam coming from it. Remove form heat and reserve.
Grill assorted fruits until softened and lightly charred. When done, place in individual serving bowls. Spoon the zabaglione over the fruit. Sprinkle with almonds, serve immediately, and enjoy!