Caramelised peaches with pistachios and Marsala zabaglione recipe
 An elegantly creamy custard dessert spiked with sweet Marsala and amaretti biscuits for a satisfying crunch. 4 peaches1 tbsp butter2 tbsp caster sugar1 tbsp pistachios4 free-range egg yolkssweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazingamaretti biscuits, crushed 4 peaches 1 tbsp butter 2 tbsp caster sugar 1 tbsp pistachios 4 free-range egg yolks sweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazing amaretti biscuits, crushed Method Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone.Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size.To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve.