Apricot Zabaglione


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 343 Kcal, 5g Protein, 33g Carbohydrates, 16g Fat


Ingredients

  • Apricots
  • 1 tbsp. Water
  • 3 tbsp. sugar
  • 2 tbsp. dessert wines (e.g. Sauternes, Vin Santo)
  • 1 dl full fat cream
  • 400 g apricots
  • Sabayon
  • 4 tbsp. sugar
  • 4 fresh egg yolks
  • 2 dl dessert wines (e.g. Sauternes, Vin Santo)
  • 2 tsp. chopped pistachios

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Instructions

  • Apricots

    For the apricots, bring the sugar, water and wine to a boil in a wide-bottomed pan, without stirring, and reduce the heat. Simmer, shaking the pan occasionally, until a brown caramel forms. Remove the pan from the heat, tip in the cream and reduce to half the amount. Pit the apricots, quarter them and add them to the pan. Simmer on a low heat for approx. 5 mins., allow to cool slightly and share among glasses.
  • Sabayon

    For the Zabaione, beat the sugar and egg white in a thin-sided bowl until the mixture is light in colour. Add the wine. Suspend the bowl over the gently bubbling bain-marie. Using the whisk attachment on a hand mixer, beat for approx. 5 mins., until the Zabaione is frothy. Arrange on top of the apricots, scatter with pistachios and serve immediately.
  • Tipp:

    Aprikosen durch Pfirsiche ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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