Top ’em off…
August 31, 2013
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
Nothing easier,really.
May 25, 2012
There is nothing easier for a spring or summer dessert than this. Three ingredients…count them, three…and, really no prep. A trip to the farmer’s market for the strawberries and a reach into the pantry for some brown sugar and sour cream. Plate ’em up, dip and done.
simplequietmodern 