Broiled Pluots with Zabaglione

Broiled Pluots with Zabaglione
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  • 3 tablespoons Marsala wine
  • ¼ cup granulated sugar
  • 4 large egg yolks, at room temperature
  • 2 pounds "pluots,":/stories/10630 washed, cut in half, and pitted (or use 4 "plums":/ingredients/19 and 8 apricots)

Heat the broiler to high and arrange a rack in the upper third. Arrange pluots in a single layer on an oven-safe serving dish or a baking sheet and set aside. Fill a medium saucepan with 1 inch of water and place over high heat. Bring to a simmer, then reduce heat to low. In a large, heatproof ...

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