This dessert shows that you don’t have to spend hours in the kitchen to create a stunning and delicious end to a meal. Although a little muscle power is needed for the zabaglione, it’s simple to make just before it’s eaten. Cooking times for the fruit will vary depending on how ripe it is to begin with—you want it tender but not falling apart.
SERVES: 6
INGREDIENTS:
- One 750-ml bottle red wine, such as Chianti
- 2 cups ruby port
- ¼ cup sugar
- 2 cinnamon sticks
- 2 firm ripe pears
- 2 dessert apples
- 3 ripe fresh figs
- 3 ripe plums
- Amaretti cookies, to serve
FOR THE ZABAGLIONE:
- 5 egg yolks
- ½ cup sugar
- ½ cup sweet dessert wine, such as Marsala
- 1½ Tbsp whisky
- 1½ Tbsp brandy
INSTRUCTIONS:
- POACHING THE FRUIT:
- Pour the wine and port into a pan, stir in the sugar, and add the cinnamon sticks.
- Place over low heat and warm for about 5 minutes until the sugar has completely dissolved.
- Bring to a rolling boil and allow to bubble for 5–10 minutes until reduced by half.
- Peel, quarter, and core the pears and apples. Halve the figs and plums, and remove the pits from the latter.
- Add the fruits to the reduced wine mixture and simmer over low heat for about 10 minutes until deep red in color and soft but holding their shape.
- Transfer the fruit to a large bowl, return the poaching liquid to a boil, and continue to cook for 5–10 minutes until it has reduced by another two-thirds, or until you are left with a syrupy glaze.
- Pour this over the fruit and leave to steep.
- MAKING THE ZABAGLIONE:
- Pour a shallow depth of water into a saucepan and bring to the simmering point.
- Put the egg yolks and sugar in a heatproof mixing bowl that will fit snugly on top of the pan without its base touching the water.
- With the bowl on a work surface, whisk the yolks and sugar together with a hand-held electric mixer for 2–3 minutes until pale and thick.
- Add the dessert wine and spirits and whisk again.
- Place the bowl over the pan of simmering water and continue to whisk for 8–10 minutes until the mixture is thick and creamy and has almost tripled in volume (you’ll know it’s ready when you lift the beaters and the mixture leaves a trail on the surface).
- ASSEMBLING:
- Divide the fruit and poaching liquor among serving bowls and spoon over the hot zabaglione.
- Pass a kitchen torch over the surface or place under a hot broiler for a few minutes until the zabaglione turns lightly golden.
- Serve immediately with amaretti cookies.
