Zabaglione is a versatile custard the texture of thick egg
nog. Serve warm to take the final chill off thawed fruit.
Remove fruit from the freezer to thaw in the refrigerator.
Make the zabaglione: Pour cold water into a pot until it's
3 to 4 inches deep. Bring water to a slow simmer. In a mixing bowl wide enough
to rest comfortably on top of the pot, begin to whisk the egg yolks (see photo).
Whisking constantly, slowly add the confectioners' sugar and the Marsala. Cook,
stirring It's easy to eat your two to four recommended daily servings of fruit
in the summertime, when ripe berries and melons beckon you to fruit stands and
farmers' markets. Midsummer fruit packs tremendous flavor, but it's demanding:
It must be eaten within a day or two of reaching that ephemeral moment when
texture and aroma converge. To give ripe fruit a longer life, we've come up
with a freezer-friendly fruit salad-delicious by itself, and a great building
block for any fruit dessert.
Even if you choose fruit at its peak, don't hesitate to add
a touch of sugar. Besides the obvious benefits (making health food even more
palatable), sugar dissolves in the fruit's natural juices. The result is fruit
syrup-a delicious liquid that fends off freezer burn and helps fruit reheat
evenly for hot desserts. Tart lemon juice and dry white wine balance out the
When summer fruit is at its ripest, make a double batch. Dig
in for dessert, then freeze the rest. When you're craving something sweet, whip
up a quick zabaglione custard to pour over thawed fruit, or bake it into a no-fuss,
crumbly pie. Drizzle it hot over ice cream or spoon onto waffles. Blend it with
fruit juice and fresh lime for a tasty smoothie-add a splash of sparkling wine
and you've got a memorable mimosa. You get the idea: with a little bit of sugar,
summer fruit is hard to turn down.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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