Fruit make good recipes – whether for breakfast, lunch or dinner and for special occasions, fruit make great bread salads like the stone fruit panzanella. For an Italian touch to your menu, Here’s our delicious stone fruit panzanella recipe to make use of your peaches and plums.
|Makes 10 servings|
How to prepare Stone Fruit Panzanella:
1. Preheat the oven to 350 degrees F.
2. Dissolve 1 tbsp sugar with 1 tbsp water in a bowl and stir to dissolve. Add 2 tbsp of olive oil and stir until combined.
3. Arrange the bread cubes on a large rimmed baking sheet. Drizzle the bread cubes with the sugar syrup mixture and toss to coat. Bake for about 10 minutes or until the bread cubes are crisp and golden brown.
4. In a stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar and 3/4 cup of Moscato d’Asti. Fill a large bowl with ice water. Set the bowl with the eggs over a medium saucepan filled with 1 inch of barely simmering water.
5. Remove the zabaglione from the heat and whisk in the remaining 1 tablespoon of olive oil. Carefully set the bowl in the ice bath and whisk the zabaglione until chilled, about 5 minutes.
6.To serve, add the bread cubes and mint to the fruit in the bowl and toss well. Transfer the panzanella to shallow bowls. You can also top each one with a large dollop of zabaglione before serving.
You can also add or substitute some fruits with tomatoes and that still makes a wonderful panzanella recipe. Remember, you can double up the quantity if you need more for lots of guests.
Like wedding recipes? Check out these easy finger foods for bridal showers.