Peaches With Zabaglione

• 6 egg yolks
• 6 tablespoons sugar
• 1/2 cup dry Marsala wine
• 1/2 cup dry white wine
• 4 large peaches
• 1/4 cup raspberries, for garnish (optional)
• Raspberry puree, see note (optional)

1. Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together.
2. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
3. Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more.
4. Take care that the eggs do not overcook and become curdled.
5. Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate.
6. Peel peaches and cut into 1/2-inch wedges.
7. Cover with plastic wrap and refrigerate until chilled.
8. To serve, top each glass with sliced peaches, dividing them evenly.
9. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry puree.

egg yolks, sugar, marsala wine, white wine, peaches, raspberries, raspberry puree

Taken from cooking.nytimes.com/recipes/1014886 (may not work)