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Zabaglione with Fall Fruit Compote

This Italian inspired custard is creamy and full-flavored with a rich, spicy topping of fall fruits.

Zabaglione with Fall Fruit CompoteIngredients:
  • 6 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup Marsala wine
Fruit Compote
  • 1 T butter
  • 2 Bosc Pears - peeled and cut into 1/2 inch chunks
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/4 cup dried figs – chopped
  • 2 T Kunde Family Winery 1904 Dessert Cuvée
  • 1/4 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 tsp lemon zest

Prepare double boiler with low simmering water. Place the egg yolks and sugar in a large stainless bowl over double boiler. Don’t let the bowl touch the water. Whip the yolks with a whisk over heat until they are pale yellow and creamy. Add the Marsala, whisking constantly until the mixture has formed soft mounds, about 10-15 minutes. Spoon into individual serving cups and refrigerate for 4-6 hours.

To prepare the fruit compote, melt butter in a small pan over medium heat. Add pears, cranberries, raisins, figs, 1904 Dessert Cuvée, spices, honey and cook for 5-10 minutes, until pears soften a bit. Add lemon juice, zest and combine well. Place in a serving bowl to cool. Serve on top or alongside Zabaglione. Serves 4.

Serve with:

Kunde Family Winery Sweet Leslie 

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