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Categories:
sugar water extra-virgin olive oil Bread mixed stone fruits orange juice Moscato dAsti egg yolks mint
Viewed: 33 - Published at: 3 years agoIngredients
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon hot water
- 3 tablespoons extra-virgin olive oil
- One 3/4-pound loaf sourdough bread, crusts removed and bread cut into 1-inch cubes (about 10 cups)
- 4 pounds mixed stone fruits, such as peaches, apricots and plums, each pitted and cut into 8 wedges
- 2 tablespoons fresh orange juice
- 3/4 cup plus 2 tablespoons Moscato d'Asti
- 8 large egg yolks
- 1 tablespoon finely chopped mint
Method
- Preheat the oven to 350.
- In a small bowl, mix 1 tablespoon of the sugar with the hot water, stirring to dissolve the sugar.
- Add 2 tablespoons of the olive oil and stir to combine.
- Arrange the bread cubes on a large rimmed baking sheet.
- Drizzle the bread cubes with the sugar-syrup-and-olive-oil mixture and toss to coat.
- Bake until the bread cubes are crisp and golden brown, about 10 minutes.
- Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar and 3/4 cup of Moscato.
- Fill a large bowl with ice water.
- Set the bowl with the eggs over a medium saucepan filled with 1 inch of barely simmering water (you can also use a double boiler).
- Remove the zabaglione from the heat and whisk in the remaining 1 tablespoon of olive oil.
- Carefully set the bowl in the ice bath and whisk the zabaglione until chilled, about 5 minutes.
- To serve, add the bread cubes and mint to the fruit in the bowl and toss well.
- Transfer the panzanella to shallow bowls, top each one with a large dollop of zabaglione and serve right away.
