CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Fruits |
|
Caprial1 |
1 |
Servings |
INGREDIENTS
6 |
|
Egg yolks |
1/2 |
c |
Sugar |
1 |
|
Orange, Zest of |
1 |
T |
Orange juice concentrate |
1/4 |
c |
Dark rum |
1 |
t |
Chopped crystallized ginger |
1 |
pn |
Ground cinnamon |
6 |
|
Peaches or 2 pint fresh |
|
|
strawberries or any |
|
|
other |
|
|
6 to |
|
|
7), 7 |
|
|
seasonal fruit |
INSTRUCTIONS
For the sabayon, in a metal bowl whisk together the egg yolks, sugar,
orange zest, orange juice concentrate, rum, ginger and cinnamon. Place
bowl over a water bath and whisk mixture until it is very thick and
resembles the texture of softly whipped cream. Place fruit on oven
proof plates. Cover each of the plates with the sabayon and place
under a high broiler. Cook just until golden brown. Serve warm topped
with a bit of vanilla ice cream if you like. Serves four. Converted
by MC_Buster. Per serving: 934 Calories (kcal); 31g Total Fat; (33%
calories from fat); 18g Protein; 117g Carbohydrate; 1276mg
Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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