25 Minutes

6 yellow peaches
gluten-free amaretti biscuits, 8
50g blanched almonds
1 dl Moscato
sugar, 180 gr
egg yolks, 1


Beat egg yolks with 150g sugar until you get a light, frothy cream. Put the cream
into bain-marie and continue beating with a whisk for about 10 minutes. Pour in
Moscato little by little, keep whisking. Cook 10 minutes more until zabaione is fluffy and creamy, then let cool. Peel the peaches, coat them with melted butter and sprinkle them with the remaining sugar, then place them
in a casserole dish (if you want to you can wet them with a few drops of calvados or
brandy). Bake at 200° for about 10 minutes. Lightly toast almonds in a
small frying pan and chop them. Crumble gluten-free amaretti biscuits. Remove
peaches from the oven and divide them into individual portions. Pour zabaione onto
each dish, lay peaches on top, scatter the almonds and chopped amaretti biscuits.

Thanks to: Food Emilia