Ingredients
Stuffed Peaches
Fresh peaches, peeled
Crushed almonds
White wine or sherry
Cake crumbs
Sugar
Wine Custard/Zabaglione No. 1
6 eggs
dash of salt
4 tablespoons powdered sugar
6 tablespoons sherry wine
Directions
Stuffed peaches
Cut not too ripe peaches in half; place in a casserole and fill cavities with cake crumbs and almonds, and sprinkle with sugar; cover wit white wine or sherry, and bake in oven.
Serve cold with a zabaglione sauce.
Wine Custard/Zabaglione No. 1
In a double boiler combine the eggs, sugar and salt, place over hot water and beat constantly for about 8 minutes.
Then gradually beat the sherry wine into the mixture, and when stiff enough to hold a spoon upright in the center, pour into tall glasses and serve either cold or hot.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
