| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Baking, Simply | 4 | Servings | |
INGREDIENTS
| Selection of seasonal | ||
| fruits nectarines | ||
| passion | ||
| fruit mango | ||
| cherries | ||
| strawberries etc. | ||
| 4 | T | Orange juice |
| 4 | T | Port |
| 2 | Cinnamon sticks, broken in | |
| half | ||
| 8 | Cloves | |
| 2 | Egg yolks | |
| 1 | ds | Port |
| 2 | T | Caster sugar |
| 2 | T | Icing sugar |
| 1 | ds | Water |
| 1 | Other Carbohydrates |
INSTRUCTIONS
Pre-heat the oven to 200øC/gas mark 6 Prepare the fruit by removing the stones and cutting into equal sized chunks. Leave small fruits whole. Divide the prepared fruits between 4 large pieces of foil 30cm x 30cm (12inch x 12 inch). Add 1/4 of the orange juice and port, a piece of cinnamon and 2 cloves to each. Seal tightly and place in the oven for 5-10 minutes. To make the zabaglione, beat all the ingredients in a bowl over hot water in a saucepan (bain marie) until it thickens. Serve with the fruit parcels. Converted by MC_Buster. Per serving: 112 Calories (kcal); 5g Total Fat; (36% calories from fat); 3g Protein; 19g Carbohydrate; 106mg Cholesterol; 38mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 724
Calories From Fat: 304
Total Fat: 33.8g
Cholesterol: 242mg
Sodium: 144.1mg
Potassium: 643.4mg
Carbohydrates: 60.4g
Fiber: 4.1g
Sugar: 1.6g
Protein: 45.6g