charred peaches + vanilla zabaglione cream


Happy Summer Foodies!

In Georgia, the peaches are plump and the heat is sweltering. During summer, my dessert cravings entail something light and sweet. With friends coming over to swim and more late night gatherings, I am always searching for that perfect summer dessert that will stun but save time and energy.

These Charred Peaches with Vanilla Zabaglione Cream tick all the boxes. The peaches can be charred under the broiler, on the grill or with a kitchen torch. This method warms them only slightly, keeping their shape and unctuousness in tact.

Zabaglione is an Italian dessert made with egg yolks, sugar, and a sweet wine (usually Moscato or Marsala). The ingredients are whipped until they are light and airy, creating a custard-like cream. In this recipe, I swopped out wine for vanilla extract to give our peaches a warm and comforting flavor. This Vanilla Zabaglione is reminiscent in taste and texture to vanilla cake batter (which I know we can all get on board with).

I have been growing fresh basil this summer, so I never miss an opportunity to shower it on any dessert or meal I create. Swop out basil for rosemary or thyme to get a different herbaceous vibe. 




  • large peaches
  • 4  egg yolks
  • 1/4 cup sugar plus extra for charring
  • 1 tbsp vanilla extract


  1. If using an oven broiler, turn on high with the rack set about 6 inches under the broiler. If using a grill, fire it up. If using a kitchen torch, wait until step _____

  2. Slice the peaches in half and remove the center stone. I like to cut around the middle and then twist the two sides.
  3. Sprinkle some sugar on the flesh of the peaches. If using a broiler, set peaches skin side down on a pan and put under broiler until charred (about 5 minutes). If using a kitchen torch (which is what I used), torch on flesh and sides until charred. If using a grill, set flesh side down on grate and grill for about 2-3 minutes until marks appear.

  4. Transfer the peaches to a plate while you make the sauce.

  5. Bring a small pot of water to a full simmer.

  6. Add the egg yolks and 1/4 c. sugar to a bowl large enough to sit on top of the pot, but not touch the water.

  7. Set the bowl on top of the simmering pot. Using a whisk, whisk the yolks and sugar until light and frothy.

  8. Add the vanilla and whisk to combine.

  9. Serve immediately or serve cool.

  10. To serve, place a peach on a plate and add a dollop of the zabaglione over the top of the peach. Garnish with basil if desired.