Apricots In Amaretto With Zabaglione
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 5 | Servings | ||
INGREDIENTS
| 1 | 720 gram jar whole apricots | |
| in Amaretto stoned and | ||
| drained | ||
| reserving the | ||
| liquor | ||
| 6 | Size egg yolks | |
| 150 | g | Caster sugar, 5oz |
| Grated zest of 1/2 lemon | ||
| 284 | Pot double cream |
INSTRUCTIONS
Divide the apricots equally between the serving dishes. Then place the liquor from the fruit in a saucepan and reduce by half over a moderate heat. Cool slightly. Put the egg yolks, sugar, fruit liquor and the lemon zest into a glass bowl and set over a pan of simmering water. Beat vigorously while the mixture heats, until it becomes a thick creamy foam. Remove from the heat and allow to cool, stirring occasionally. Whip the cream lightly, then fold into the egg base mixture. Spoon over the apricots and refrigerate for approximately 30 minutes. Serve immediately Converted by MC_Buster. NOTES : A quick and easy to prepare dessert, ideal for any occasion.Requires chilling time. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142.6mg
Potassium: 232.4mg
Carbohydrates: 7.6g
Fiber: 2.4g
Sugar: 4.8g
Protein: 2.1g