Plums and figs with zabaglione
Zabaglione, the boozy Italian custard sauce, can showcase a variety of sweet wines, but marsala is the traditional choice. It is delicious spooned over fresh summer fruit. Here it is a topping for fresh plums or plumcots along with fresh figs. If you like, substitute peaches or pitted cherries for the figs. Accompany with crisp cookies. Or, my favorite variation, augment this dish with chocolate ice cream; place the ice cream at the bottom of the bowls, top with fruit and then drizzle with zabaglione.
Yield:
INGREDIENTS
5 large or 6 small plums or plumcots (or some of each), pitted, cut into wedges 6fresh figs, stems trimmed, cut into lengthwise quarters
Optional: 6 scoops of chocolate ice cream
Zabaglione:
6 large egg yolks
⁄ cup granulated sugar
Pinch of kosher salt
⁄ cup sweet wine, such as marsala, moscato or vin santo
Optional garnish:
Optional for serving:
PROCEDURE
1. Cut fruit and set aside. Set aside 6 shallow bowls. If adding ice cream, form 6 “ball-like” scoops of chocolate ice cream and place in freezer on a small baking sheet.
2. For zabaglione: Beat egg yolks in a heatproof bowl until well combined. Add sugar and salt, beating until well combined. Pour wine into mixture and whisk until sugar is dissolved, about 30 seconds.
3. Heat mixture over a saucepan of barely simmering water, whisking vigorously to incorporate air into mixture. Water should not touch the bottom of the bowl that contains the yolk mixture. Whisk until custard is warm and tripled in volume, and dragging the whisk across it leaves a ribbon for a second or two on the surface, about 9 minutes. Remove from heat.
4. If using ice cream, place a scoop in each of 6 shallow bowls. Place plums and figs in bowls (without ice cream if desired). Immediately spoon zabaglione over fruit (and ice cream, if using) and garnish with mint if desired. Pass a plate of crisp cookies.
Source: Adapted from “Food and Wine Annual Cookbook 2019” (Food and Wine Books, $34.99)
6 servings
sprigs of fresh mint crisp cookies