So we must detour from our Sardinia tour a bit for a very special edition of our blog. AJ, our budding young chef and guest blogger, is whipping up some delicious zabaglione-filled peaches. That would be AJ on the left (send lots of comments so we can get our budding young chef to smile!!) A few weeks back, when AJ learned we were blogging, he was ready for stardom and immediately wanted to prepare some recipes that were kid-friendly. His first suggestion was swordfish ravioli – (huh?? where did that come from??) so we gently suggested perhaps something a bit easier on our first go-around. His next suggestion was zabaglione (ok, he is REALLY smart for a 7 year old!!) AJ and his mom (my cousin Mia) and his little sister, Gigi spent the week dreaming up the perfect summer zabaglione. So today my budding young chefs helped whip up a batch of this delightful zabaglione-filled peaches with shaved chocolate and biscotti.
We already decided that we would grill the peaches next time to soften them a bit – but that is what cooking is all about. Drumroll, please…………I am very pleased to present AJ’s Zabaglione-filled peach recipe below. Enjoy !!
4 ripe peaches
8 egg yolks
1/2 c. sugar
3/4 c. orange juice
Fresh berries (We used strawberries and raspberries; pick your favorites!)
Place chocolate bar in freezer to make it easier to shave.
Prepare peaches: Halve and pit peaches. Rub peaches lightly with olive oil. Place flesh down on grill. Grill about 3 or so minutes on each side until soft.
Prepare zabaglione: Whisk egg yolks and sugar together in bowl set over barely simmering water. (Do not allow the water to boil.) Stir in the orange juice and whisk until thick and a pale yellow (about 5 or 6 minutes).
Assemble: Place one peach half in dessert dish; cut side up. Spoon zabaglione over top. Spoon mixed berries over top. Zest chocolate over top with a zester. Tuck a biscotti alongside and serve. Enjoy!!