Autumn fruit in fortified wine with zabaglione

Zabaglione is a frothy Italian custard traditionally made with marsala wine, but the limoncello in this version makes it fresh and different.

SERVES 6

> wood or charcoal for braaiing

FRUIT

> 200 g (250 ml) sugar

> 500 ml water

> 250 ml muscadel

> seeds of 1 vanilla pod

> 600 g stone fruit of your choice, halved

> 400 g raspberries

ZABAGLIONE

> 5 egg yolks

> 60 ml limoncello

> 65 ml caster sugar

> zest of 1 lemon

Prepare hot coals. Fruit Bring sugar, water and wine to the boil in a medium pot about 15 cm above coals. Add vanilla seeds. Add stone fruit to hot syrup, lower heat by removing some coals, and simmer until fruit is tender but not mushy. Remove from heat and add raspberries. Let fruit cool down in syrup. Zabaglione Boil water in a pot onto which you can fit a glass bowl without the bottom of the bowl touching the water. Place egg yolks, limoncello and caster sugar in glass bowl. Place bowl over pot and lower heat to just below boiling point. Using a handheld mixer, beat the mixture until light and frothy, about 5 minutes. Add zest and mix. Remove from heat and beat until the mixture has cooled down. Spoon fruit into a serving dish and spoon zabaglione over. Using braai tongs, pick up a hot coal and brown the zabaglione by gently touching the coal to the surface. Serve.