- 1 dl full cream
- 4 tbsp. sugar
- 1 tbsp. water
- 400 g apricots
- 2 dl dessert wines (e.g. Sauternes, Vin Santo)
- 4 fresh egg yolks
- 2 tsp. chopped pistachios
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.
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.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 329 Kcal