- 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
- 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.
- In a large bowl, toss the fruit slices with the fresh orange juice and 2 tablespoons of the Moscato d’Asti and let stand at room temperature for 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).
- Using a whisk or a handheld electric mixer on low speed, beat the egg yolk mixture until it is hot and foamy and forms a ribbon when the beaters are lifted, about 8 minutes. Don’t cook the zabaglione for too long, or it will curdle.
- 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.
- Fruit, Desserts