Prep Time: 5 minutes
Cook Time: 8-10 minutes
Yield: 4 servings
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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