Riesling-Poached Peaches with Tarragon and Salted Sour Cream
This five-ingredient dessert is an elegant way to serve peaches. Present the fruit halves skin-on or peel them while they're still warm. For the rosiest color, look for peaches that have a lot of blush to the skin.
"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary wine syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine.
Jean-Georges Vongerichten takes advantage of the first strawberries of summer to make this perfect alfresco dessert. As the red wine—infused sorbet melts, it forms a tart sauce for the sweet, tender berries, which also get topped with crunchy bits of meringue, a splash of aged balsamic and fresh whipped cream.
The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala. Steeping vanilla seeds in the Marsala adds lovely flavor; folding in whipped cream increases the decadence factor.
Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
A classic Italian panzanella (bread salad) combines juicy tomatoes and bread cubes. Here, Chris Cosentino swaps in stone fruits like apricots and peaches for the tomatoes. Then he pushes the dessert over the top by dolloping the "salad" with an airy zabaglione, a frothy sauce of egg yolks whipped with sweet dessert wine.