Stone-Fruit Panzanella With Zabaglione

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1/4 cup plus 1 tablespoon sugar

1 tablespoon hot water

3 tablespoons extra-virgin olive oil

One 3/4-pound loaf sourdough bread, crusts removed and bread cut into 1-inch cubes (about 10 cups)

4 pounds mixed stone fruits, such as peaches, apricots and plums, each pitted and cut into 8 wedges

2 tablespoons fresh orange juice

3/4 cup plus 2 tablespoons Moscato d'Asti

8 large egg yolks

1 tablespoon finely chopped mint

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