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. More Fruit Desserts
The zabaglione can be refrigerated, covered, overnight. Whisk well before serving.
Moscato d'Asti has several virtues as a summer dessert wine—it's light in alcohol (typically around six percent), its flavors suggest sun-ripened peaches and tangerines, and it's especially delicious when served lightly chilled. Those characteristics also make it a great partner for this dessert.