Ingredients
- 4 large yellow peaches
- 2 tablespoons olive oil
- 2 Pete & Gerry's eggs, yolks only
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
Serv. Size: 1 half, Servings: 8
Amount Per Serving
- Calories 90
- Fat Cal. 45
- Total Fat 4.5g (7% DV)
- Sat. Fat 1g (5% DV)
- Trans Fat 0g
- Cholest. 45mg (15% DV)
- Sodium 0mg (0% DV)
- Total Carb. 12g (4% DV)
- Fiber 1g (4% DV)
- Sugars 11g
- Protein 1g
- Vitamin A (6% DV)
- Vitamin C (10% DV)
- Calcium (2% DV)
- Iron (2% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Yield: 4 servings
Ingredients
- 4 large yellow peaches
- 2 tablespoons olive oil
- 2 Pete & Gerry's eggs, yolks only
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
Serv. Size: 1 half, Servings: 8
Amount Per Serving
- Calories 90
- Fat Cal. 45
- Total Fat 4.5g (7% DV)
- Sat. Fat 1g (5% DV)
- Trans Fat 0g
- Cholest. 45mg (15% DV)
- Sodium 0mg (0% DV)
- Total Carb. 12g (4% DV)
- Fiber 1g (4% DV)
- Sugars 11g
- Protein 1g
- Vitamin A (6% DV)
- Vitamin C (10% DV)
- Calcium (2% DV)
- Iron (2% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Once you dig into these perfectly grilled peaches with zabaglione, a rich and luxurious Italian custard, you'll be daydreaming about this sweet treat every time you hear the word "dessert."
Directions>
- Preheat your gas or charcoal grill to high heat.
- Slice the peaches in half and remove the center stone. Brush the flesh of each peach with olive oil, then place peaches flesh side down onto the hot grill.
- After about 2-3 minutes, check the underside of the peaches - you should see some nice grill marks. Transfer the peaches to a plate to rest while you make the zabaglione.
- Bring a pot of water to a full simmer, then add the egg yolks and sugar to a bowl large enough to sit on top of the pot without touching the water.
- Using a whisk or a hand blender, whisk the yolks until light and frothy. Add the vanilla and whisk to combine.
- Serve immediately or chill. To serve, place a peach on a plate and add a dollop of the zabaglione over the top of the peach. Garnish with brown sugar and rosemary if desired.
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