Stuffed Peaches with Zabaglione

Cut the peaches in half diagonally and remove the stones.

Prepare the finely crumbled sugar, bitter almonds, macaroons and egg yolks to a homogeneous paste. Fill the fruit halves with it and place them in a buttered gratin dish. Bake in a heated oven at 190 degrees for 25 minutes.

For the zabaglione, beat the sugar, egg, egg yolk, juice of one lemon and zest with a whisk until creamy. Add the white wine, stirring continuously over low heat until it becomes a firm foam.

Arrange the stewed peaches with a little bit of juice on plates and pour the zabaglione over them.

(*) Note Rg: this number of bitter almonds is quite high, be careful!!! It is recommended to use a synthetic flavoring instead of bitter almonds.

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