Silky zabaglione, warm from cooking but made with sweet and fragrant with the season’s first apricots.
- 1½ cup plus 2 tablespoons prosecco, divided
- 1⅓333 cup sugar, divided
- 3 (4- by 1‑inch) strips fresh lemon zest
- 1 pinch kosher salt
- 12 firm-ripe fresh apricots, halved lengthwise and pitted
- 1 tablespoon apricot nectar
- 6 large egg yolks
Set a large saucepan over high heat,. Add 1 ½ cups Prosecco, 1 cup sugar, lemon zest, and salt. Bring to a boil, lower heat and cook until slightly thickened about 6 minutes. Add apricots and poach at a bare simmer, turning occasionally, until fruit is tender but still holds its shape and skins are intact, about 4 minutes. Remove from heat and allow it to come to room temperature, about 2 hours.
Put the egg yolks and remaining ⅓ cup sugar into a stainless steel or heatproof glass bowl and whisk with whisk for 5 minutes, until thick and pale yellow. Place the bowl over a pan of barely simmering water and continue to whisk, drizzling in a little of the remaining Prosecco and apricot nectar every now and then, until the mixture almost triples in volume and is light, foamy and holding in soft peaks, about 15 minutes. Take care not to get the mixture too hot or it will start to cook.
Divide apricot halves into each of 6 serving glasses and top with zabaglione. Serve warm.