Sweet Peaches with Creamy Zabaglione

• 8 medium peaches
• 1/4 cup Cointreau or other orange liqueur
• 1/4 cup plus 3 tablespoons granulated sugar
• 3 large egg yolks
• 1/3 cup Marsala
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 8 amaretti cookie halves, crumbled

1. Bring a large saucepan of water to a boil.
2. Blanch 2 peaches at a time for 30 seconds.
3. Using a slotted spoon, transfer the peaches to a bowl of cold water, then peel off the skin.
4. halve and pit the peaches and slice them 1/3 inch thick.
5. In a bowl, toss the sliced peaches with the Cointreau and 1/4 cup of the granulated sugar.
6. Refrigerate for 2 to 5 hours.
7. In a bowl, whisk the egg yolks with the remaining 3 tablespoons of granulated sugar until pale, about 2 minutes.
8. Add the Marsala and set the bowl over a saucepan of simmering water.
9. Whisk the mixture constantly over low heat until very pale and thickened to the consistency of soft whipped cream, about 8 minutes.
10. Set the bowl in a larger bowl of ice water to cool.
11. Arrange the peaches in 8 dessert glasses or shallow soup plates with any accumulated juices.
12. Spoon a generous dollop of the zabaglione cream on top and sprinkle with the amaretti.

peaches, sugar, egg yolks, marsala, heavy cream, sugar, cookie halves

Taken from www.foodandwine.com/recipes/sweet-peaches-with-creamy-zabaglione (may not work)