Peach Charlotte, or Charlotte di Pesche: Simple, tasty, and the zabaione is the perfect finishing touch!
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) yellow peaches
- 4 cups (1 k) sugar
- 3 cloves
- 1/2 cup water
- 1/2 a lemon, sliced
- Savoiardi or ladyfingers to line the mold
- Zabaione (see link below)
Preparation:
Cut the peaches in half and remove the pits.Take a pot of sufficient size to hold the peaches and sugar, add a little water lest the mixture stick and burn, add the cloves and the sliced lemon, and simmer the peaches until done. Put the mixture through a food mill or strainer to remove the skins. Next, take a mold of sufficient capacity to contain the peach mixture, and line it with savoiardi dipped in the peach mixture. Once you have lined it, fill it with alternating layers of peach mixture and savoiardi, finishing with savoiardi, and chill the mold in the refrigerator.
Prepare your zabaione in time enough for it to have cooled by the time it comes to serve the Charlotte. Unmold it onto an elegant platter, pour the zabaione over all, and serve.
