| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Simply, Baking |
4 |
servings |
INGREDIENTS
|
|
Selection of seasonal fruits; (nectarines, passion |
|
|
; fruit, mango, |
|
|
; cherries, |
|
|
; strawberries etc.) |
| 4 |
tb |
Orange juice |
| 4 |
tb |
Port |
| 2 |
|
Cinnamon sticks; broken in half |
| 8 |
|
Cloves |
| 2 |
|
Egg yolks |
| 1 |
ds |
Port |
| 2 |
tb |
Caster sugar |
| 2 |
tb |
Icing sugar |
| 1 |
ds |
Water |
INSTRUCTIONS
FOR THE ZABAGLIONE
Pre-heat the oven to 200°C/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;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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