Prep 10 mins
Cook 10 mins
Cooking Light July 2003
- 1⁄4 cup sugar
- 3 large egg yolks
- 1⁄4 cup marsala wine
- 2 tablespoons water
- 8 cups sliced peeled peaches (about 4 pounds)
- mint sprig (optional)
- Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy.
- Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed.
- Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.
This was fun to make and present, but it was ultimately too "eggy" for us. When we tried the custard by itself, we thought it would be too sweet for the peaches, but the peaches mellow it really nicely. While we're only giving this recipe three stars because we probably won't make it again, we recommend it if you like especially eggy custard.