From the Down the Earth article in August 2016 issue.



Jonathan Perno prepared the following menu using the 
garden’s late-summer bounty.



Zabaglione

Serves 6





  • 6 large egg yolks




  • ½ cup sugar




  • ½ cup marsala




  • Pinch kosher salt




  • 6–8 fresh peaches




  • 8 basil leaves, cut into a chiffonade




  • ¼ cup sugar




  • Juice of ½ lemon




  • Pinch of salt




  • ½ teaspoon ground cinnamon







  1. Fill a 4-quart saucepan with water a quarter of the way up the pot and bring to a simmer over medium heat. In a mixing bowl wider than the pan, combine the egg yolks and sugar and beat on high until the mixture is a thick, pale yellow and the sugar has completely dissolved, about 4–5 minutes. Set the mixer to low and add the marsala and salt.




  2. Place the mixing bowl atop the simmering water, making sure the bottom of the bowl does not touch the water. With a whisk, beat the mixture until it holds a ribbon and the temperature reaches 145–150° F on an instant-read thermometer. (Zabaglione can be served hot or cold.)




  3. Cut the peaches in half, remove the stone, and cut the halves lengthwise into sixths. In a mixing bowl, toss them with the sugar, lemon, cinnamon, and salt. Place in the refrigerator for up to 1 hour, tossing again 2–3 times as the fruit releases its juice. To serve, place peaches and juice in a serving dish, top with the zabaglione, and garnish with fresh basil.