Nothing says summer like a 3-course peach-filled dinner

Heat a medium-size sauté pan until hot but not smoking. Turn off the flame.

Add the diced fennel, shallots, lemon zest and wine vinegar.

Add the extra-virgin olive oil.

Let it cool down to room temperature.

For the peaches, tomatoes and mozzarella:

Cut peaches just before mixing with pasta.

Add peaches to vinaigrette, season with salt and pepper.

Cook pasta, drain well and then place pasta in a large bowl.

While pasta is still warm, add heirloom tomatoes, mozzarella and basil, then add the peaches and vinaigrette.

Toss lightly, check for seasoning and serve immediately.

Add all ingredients to a mixing bowl, pour over pork and marinate in refrigerator for 2 to 6 hours.

For the peach compote:
In a medium saucepan, combine sugar, lemon juice, bay leaves and pepper with peaches and 1 cup of water.

Cook at a lazy bubble. Do not boil. Cook until peaches just start to break apart (about 15 to 20 minutes).

Add grappa and simmer until compote becomes shiny and thick. Peaches will fall apart to make their own sauce.

Remove from heat and fold in almonds. Set aside at room temperature and serve with pork tenderloin.

Pork tenderloin:

Remove pork tenderloins from marinade and let drain.

In a large iron skillet, heat 3 tablespoons extra-virgin olive oil until smoking.

Add pork tenderloin and turn to brown evenly on all four sides, about 2-3 minutes each side, for an approximate cooking time of 10-12 minutes.

Slice into bias ½-inch slices and serve with peach compote.

Put oven rack in middle position and preheat oven to 425 degrees.

Butter a 13 x 9 x 2-inch glass or ceramic baking dish.

Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blueberries and peaches and toss to combine well.

Add vanilla and almond extracts and toss once again. Transfer to baking dish and bake until just bubbling, about 10 to 15 minutes.

While fruit bakes, whisk together flour, baking powder, salt and brown sugar in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.

Add milk and stir just until a dough forms.

Drop dough onto hot fruit mixture in 12 mounds, then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, about 25 to 35 minutes

For the Prosecco vanilla zabaglione:
In a large bowl, whisk all ingredients together.

Place in double boiler over medium heat, constantly whisking until mixture forms thick ribbons.

If boiler gets too hot, turn heat down to low, avoid scrambling eggs.

Whisk constantly until soft peaks form.

Place in refrigerator to cool slightly before serving.