Preparation

Wash the nectarines, dry them, remove the stone and cut them into small pieces.
Melt the butter with the vanilla sugar in a pan. Add the peach pieces and brown them quickly.
For the eggnog:
beat the eggs with the sugar in a saucepan until a frothy mixture is obtained. Add the fortified wine and when it is well blended, put the saucepan in a bain-marie and beat to obtain a smooth and light cream, without ever cooking it.
Put the peaches in the bowls, pour the warm zabaglione, decorate with the almonds and serve immediately.

Ingredients

  • - 6 nectarines
  • - 1 sachet of vanilla sugar
  • - 4 yolks
  • - 25 cl of fortified wine
  • - 100 grams of sugar
  • - 30 gr of butter
  • - flaked almonds