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Peaches and raspberries with prosecco zabaglione

You'll need

6 egg yolks 100 ml prosecco 85 gm caster sugar Scraped seeds of ½ vanilla bean 150 gm raspberries, to serve   Prosecco-poached peaches 650 ml prosecco 200 gm caster sugar 1 vanilla bean, split, seeds scraped 6 white peaches, skin scored


  • 01
  • For prosecco-poached peaches, place prosecco, sugar and vanilla bean and seeds in a saucepan and to the boil. Add peaches, reduce heat to medium and simmer until peaches are tender and a knife pierces fruit easily (10-15 minutes, depending on the ripeness of the fruit). Peel peaches and set aside in poaching liquid.
  • 02
  • Whisk yolks, prosecco, sugar and vanilla seeds in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and holds a ribbon (8-10 minutes).
  • 03
  • Spoon poached peaches and a little poaching liquid into bowls, scatter with raspberries, spoon zabaglione on top and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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