Pesche caramellate con zabaione al vin santo

Pesche Caramellate con Zabaione al Vin Santo – A Traditional Italian Recipe

Pesche caramellate con zabaione al vin santoIngredients (serves 4):

For the Sabayon:

• 4 egg yolks
• 150 g sugar
• 4 – 5 half egg shells of sweet vin santo wine


Whisk the egg yolks and sugar until pale and creamy. As you whisk slowly, add the vin santo. Bring some water to simmering point in a pot and put the bowl with the sabayon over the pot, ensuring that the water doesn’t come into contact with the base of the bowl. Keep whisking continuously until the sabayon starts to thicken up. Then partially immerse the bowl in cold water and keep whisking for 5 minutes until the sabayon has cooled down.

For the peaches:

• 2 tsp honey
• 2 peaches, peeled and sliced into wedges
• 1 vanilla pod, halved
• 1 tbs unsalted butter


Heat the honey in a pan on a high flame. Add the peaches and toss them for a minute. Lower the flame and add the butter and the vanilla pod. Cook for another couple of minutes. Place the peaches into 4 individual bowls and cover with the room temperature sabayon.


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