Stone-Fruit Panzanella With Zabaglione

More from this source
Food & Wine

Comments

Add a comment

Ingredients

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

You might also like

Spring Panzanella
smitten kitchen
Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
End Of Summer Panzanella
Sprouted Kitchen
Grilled Shrimp Panzanella
Framed Cooks
Panzanella
Epicurious
Grilled Panzanella
Pamela Salzman
The BLT Panzanella
The Naptime Chef
Watermelon Panzanella Recipe
Food Republic
Summer Vegetable Panzanella With Dill Havarti
The Naptime Chef
Panzanella With Anchovy And Mint
The Kitchn