Broiled Pluots with Zabaglione Recipe

• 2 pounds pluots, washed, cut in half, and pitted (or use 4 plums and 8 apricots)
• 4 large egg yolks, at room temperature
• 1/4 cup granulated sugar
• 3 tablespoons Marsala wine

1. Heat the broiler to high and arrange a rack in the upper third.
2. Arrange pluots in a single layer on an oven-safe serving dish or a baking sheet and set aside.
3. Fill a medium saucepan with 1 inch of water and place over high heat.
4. Bring to a simmer, then reduce heat to low.
5. In a large, heatproof bowl, whisk egg yolks with a large whisk until smooth, then whisk in sugar and Marsala until evenly combined.
6. Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
7. Constantly whisk the egg mixture until it is thick, has tripled in volume, and, when the whisk is lifted, it leaves a raised trail that does not immediately disappear, about 6 minutes.
8. (Make sure the bowl does not overheatyou should be able to touch it with bare hands at all times.
9. If the bowl gets too hot, briefly remove it from the saucepan.)
10. Spoon the zabaglione over the pluots and broil until lightly browned and bubbly, about 1 minute.
11. Serve immediately.

pluots, egg yolks, granulated sugar, marsala wine

Taken from www.chowhound.com/recipes/broiled-pluots-with-zabaglione-11956 (may not work)