Fruit salad with peach “zabaglione”

I had a sudden craving for fresh fruit salad last week so I quickly threw this together. Try it out and see how you like it.

Fruit Salad with Peach “Zabaglione”

Serves 4

6-8 cups fresh fruit, cleaned, peeled, and cut in bite-sized pieces
8 oz. mascarpone
6 oz. peach yogurt
6 oz. fresh, frozen, or canned peach slices
1 Tbsp. peach liqueur
1 tsp. sugar (optional)

1. Put the mascarpone, yogurt, peach slices, peach liqueur, and optional sugar in the bowl of a food processor or blender and process until it’s the consistency you like (smooth, chunky, whatever).
2. Chill the “zabaglione” in the refrigerator for at least a half hour to allow it to “set up ” a bit.
3. Divide the fruit salad among four plates or bowls.
4. Place a generous dollop of “zabaglione” on top of each serving.

Use whatever fruit you like; use what’s in season; use what’s on sale. I used a mixture of watermelon (which was on sale), blueberries (which were in season), tart apples, mango (which was on sale), and grapes for my salad. Now if, instead of using peach yogurt, you mixed whipped cream into the mascarpone it would be real zabaglione, but that would be just too much, wouldn’t it? Peaches are starting to come into season!