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Dessert with Annurca Apples and Zabaglione

17/11/2023

We can make a dessert that combines Annurca apples, typical of Campania, with a light zabaglione. Here is the recipe for you:

Ingredients

For the caramelized apples:

  • 3-4 Annurca apples
  • 50 g of sugar
  • 20 g of butter
  • A pinch of cinnamon (optional)
  • A splash of limoncello or rum (optional)

For the zabaglione:

  • 3 egg yolks
  • 3 tablespoons of sugar
  • 6 tablespoons of Marsala (or other sweet fortified wine)

Preparation

Caramelized apples:

  1. Peel the apples and cut them into slices or cubes.
  2. In a pan, add the butter and sugar and let them melt to create a light caramel.
  3. Add the cut apples and let them caramelize over medium heat, turning them gently so as not to break them. If you wish, add a pinch of cinnamon and a splash of limoncello or rum for an additional aroma.
  4. When the apples are golden and caramelized, remove them from the heat and set aside.

Zabaglione:

  1. In a small pot, beat the yolks with the sugar using a whisk until you get a light and fluffy mixture.
  2. Add the Marsala to the yolks and beat again.
  3. Transfer the pot to a double boiler over heat, continuing to beat until the cream thickens and becomes warm to the touch but not boiling (be careful not to let the yolks coagulate too much, otherwise the zabaglione will separate).
  4. Remove from the heat as soon as it reaches the desired consistency.

To serve, you can place a portion of caramelized apples in each small plate or cup and cover them with a generous amount of warm zabaglione.

Curiosity

The Annurca apples are an ancient variety of PGI apples recognized in Italy, highly appreciated for their unique flavor and because they lend themselves well to many types of culinary preparations, including desserts. Zabaglione, on the other hand, has very ancient origins and it is said that its name derives from “Saint John”, then converted to “San Bayon” and finally into “zabaglione” or “zabaione”.

To complete the experience, you could pair this dessert with a sweet wine, such as a Moscato or a Passito di Pantelleria.

Dessert with Annurca Apples and Zabaglione