From Cook's magazine: " Chef Nancy Gresham of Acquerello , suggests using Moscato de Pantelleria , a perfumy Italian orange-muscat wine. If orange-muscat wine is not available chef Gresham suggests substituting three tablespoons each of dry white wine and Triple Sec."

To Prepare: Place aportion of peaches in each dessert glass, then sprinkle with cookie crumbs.

To Cook: Mix egg yolks, wine and sugar in a medium bowl set over a saucepan of simmering water. Whisking constantly and turning bowl occasionally as it sits atop the saucepan, cook the yolk mixture until foamy and slightly thickened, about five minutes.

To Serve: Immediately spoon the Zabaione over the peaches, then sprinkle with reserved cookie crumbs and serve.