Seared maple-glazed peaches with spiced zabaglione

This recipe sees juicy peaches seared to perfection with maple syrup and coconut sugar, then served with zabaglione (a custardy-like Italian dessert). Enjoy for a simple yet sophisticated sweet treat

By Jo Wilcox
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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  • 4 peaches (ripe but firm), halved, stones removed
  • 2 tablespoon coconut sugar
  • 30 gram butter
  • 1/4 cup pure maple syrup
  • 2 egg yolks
  • 2 tablespoon caster sugar
  • 1/2 teaspoon mixed spice
  • 2 tablespoon sparkling white wine
  • pomegranate seeds, to garnish


  • 1
    Sprinkle cut sides of peaches with coconut sugar. Heat butter in a pan over medium-low heat and sear peaches, sugar-side down, for 3-4 minutes until coloured. Add maple syrup and simmer for 2-3 minutes, spooning liquid over the peaches until tender and glazed.
  • 2
    Meanwhile, whisk yolks, caster sugar and spice in a heatproof bowl until pale and foamy. Place over a pan of simmering water (bowl must not touch water) and whisk until sugar dissolves. Slowly whisk in wine then quickly whisk until mixture doubles in size and becomes fluffy and aerated and coats the back of a spoon.
  • 3
    Serve the seared, syrupy peaches with a spoonful of zabaglione and sprinkle over a few pomegranate seeds to garnish.


  • For less whisking, add ½ tsp cornflour to yolks.