Zabaglione with Poached Dried Apricots and Currants
Serve with our Poached Dried Apricots and Currants.
- Yield: Makes 2 cups
Source: Martha Stewart Living, December 2009
- 1/2 cup sugar
- 1 tablespoon finely grated orange zest
- 1/2 vanilla bean, split and scraped, pod reserved for another use
- 8 large egg yolks
- 1/2 cup Vin Santo or other sweet white dessert wine
- Pinch of sea salt
Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.