2 pounds pluots, washed, cut in half, and pitted (or use 4 plums and 8 apricots)
4 large egg yolks, at room temperature
1/4 cup granulated sugar
3 tablespoons Marsala wine
Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here. If you’re in a hurry, you can skip the broiling, though it adds a toastiness reminiscent of browned marshmallows.
What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is crucial to the zabaglione’s texture. Don’t bother with the silicone variety though: The tines are too flimsy for the job.
Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions.
Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp.
1Heat the broiler to high and arrange a rack in the upper third. Arrange pluots in a single layer on an oven-safe serving dish or a baking sheet and set aside.
2Fill a medium saucepan with 1 inch of water and place over high heat. Bring to a simmer, then reduce heat to low. In a large, heatproof bowl, whisk egg yolks with a large whisk until smooth, then whisk in sugar and Marsala until evenly combined.
3Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Constantly whisk the egg mixture until it is thick, has tripled in volume, and, when the whisk is lifted, it leaves a raised trail that does not immediately disappear, about 6 minutes. (Make sure the bowl does not overheat—you should be able to touch it with bare hands at all times. If the bowl gets too hot, briefly remove it from the saucepan.)
4Spoon the zabaglione over the pluots and broil until lightly browned and bubbly, about 1 minute. Serve immediately.
Beverage pairing:Donnafugata Ben Ryé Passito di Pantelleria, Italy. Passito di Pantelleria is a classic sweet wine from a volcanic, rock-strewn island near Sicily. Its bright, clear aromas of peach, citrus, spice, and nuts will make a dynamite combination with the ripe pluots or apricots in the dessert, while the viscous, rich texture of the wine will be a nice contrast with the creamy zabaglione.