Grilled peaches with a sweet vanilla zabaglione cream!
This post is sponsored by Pete and Gerry’s Organic Eggs
Summer is in full speed mode for me now. The kids are done with school and enjoying summer camp life (so far). As much as I’d love to have them at home every day, it’s just not practical. I still have to work and things have changed when I was a kid.
I’d go outside and play all day long riding my bike or fishing, it makes me sad that those days seem to be gone.
But we’re heading off on an epic Colorado road trip soon and one of my favorite holidays is just around the corner, the Fourth of July!! It’s that time when the main rule of the day is to have tons of fun and basically eat so much food you need roll into bed at night.
Usually, bbq is my jam on July Fourth, but this year I think I’m adding some dessert too. Peaches are all over the stores and farmers markets right now and they’re perfectly ripe and juicy. So it seems like a good idea to throw some of them onto the grill and serve them up with a dollop of Italian zabaglione cream on top.
If you don’t know zabaglione, which sounds fancy but is really just a rich creamy thin custard sauce. It’s similar to the french creme angles sauce and made from just sugar, egg yolks, and marsala wine. I’m skipping the wine and adding vanilla to make it more kid-friendly.
Pete and Gerry’s Organic Eggs are perfect for this recipe because the hens are roaming free range and making delicious organic eggs with rich flavorful yolks and that’s important for this recipe.
Also with no GMO’s, antibiotics or pesticides used, you can be sure that the eggs you eat are just eggs, plain and simple!
To make these grilled peaches and zabaglione, you’ll need to grill the peaches first. Once those are done, you can spend the time over the sauce making sure it docent burn and gets whisked to a nice fluffy, creamy consistency.
I also love adding a garnish of some brown sugar on top with fresh rosemary, a herb that does really well with sweet desserts!
Serve them after a day full of bbq and beer for the ultimate Fourth of July party!
Grilled Peaches with Vanilla Zabaglione
- 4 large peaches
- 3 tbsp olive oil
- 4 Pete and Gerry's Organic Egg Yolks
- 1/4 cup sugar
- 1 tbsp vanilla extract
- Preheat your grill to high
- Slice the peaches in half and remove the center stone
- Brush the flesh of each peach with some olive oil and place the peaches flesh side down onto the hot grill
- After about 2-3 minutes check the underside of the peaches and you should see some nice grill marks.
- Transfer the peaches to a plate while you make the sauce
- Bring a pot of water to a full simmer
- Add the egg yolks and sugar to a bowl large enough to sit on top of the pot but not touch the water.
- Using a whisk or a hand blender, whisk the yolks until light and frothy.
- Add the vanilla and whisk to combine.
- Serve at once warm or serve cool.
- To serve, place a peach on a plate and add a dollop of the zabaglione over the top of the peach. Garnish with brown sugar and rosemary if desired.