| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1 |
|
Orange; Zest of |
| 1 |
tb |
Orange juice concentrate |
| 1/4 |
c |
Dark rum |
| 1 |
ts |
Chopped crystallized ginger |
| 1 |
pn |
Ground cinnamon |
| 6 |
|
Peaches or 2 pint fresh strawberries; or any other (6 to |
|
|
7) |
|
|
; seasonal fruit |
INSTRUCTIONS
SABAYON
TO ASSEMBLE
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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