simplequietmodern

with a little Zabaglione. Whatever summer fruit combination  you still can’t get enough of…peaches, blueberries, strawberries,raspberries or pluots…they can all be transformed with a blanket of this airy Italian custard. Spoon it over berries straight up or broiled over stone fruit and you’ll be amazed at what magic three ingredients can create . I’ve lightened this version up with Prosecco instead of the traditional Marsala, for the perfect simple summer dessert.

You can find the original recipe here,http://www.chow.com/recipes/11956-broiled-pluots-with-zabaglione