Amaretto Zabaglione

6 large egg yolks, lightly beaten
1/2 cup sugar
1/2 cup dry white wine
1/4 cup amaretto liqueur
4 fresh peaches, peeled and diced
1 pint fresh red raspberries


In top of double boiler over simmering water, combine eggs, sugar, wine and amaretto
Stir constantly with wire whisk until thick and light, 5-8 minutes (may be made ahead and chilled)
Set oven rack about 6 inches from broiler
Arrange peaches and raspberries in 10 inch gratin or shallow baking dish
Spoon zabaglione over fruit and broil 1-2 minutes until dappled brown
Serve immediately