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CATEGORY CUISINE TAG YIELD
Eggs Italian 1 Servings

INGREDIENTS

2 Peaches, pitted and sliced
thin
8 Amaretti cookies, crumbled
1 1/2 tbsp crumbs
reserved
for garnish
6 Egg yolks
6 T Orange muscat wine
1/4 c Sugar

INSTRUCTIONS

From Cook's magazine: " Chef Nancy Gresham of Acquerello , suggests
using Moscato de Pantelleria , a perfumy Italian orange-muscat wine.
If orange-muscat wine is not available chef Gresham suggests
substituting three tablespoons each of dry white wine and Triple Sec."
To Prepare: Place aportion of peaches in each dessert glass, then
sprinkle with cookie crumbs.  To Cook: Mix egg yolks, wine and sugar in
a medium bowl set over a  saucepan of simmering water. Whisking
constantly and turning bowl  occasionally as it sits atop the saucepan,
cook the yolk mixture  until foamy and slightly thickened, about five
minutes.  To Serve: Immediately spoon the Zabaione over the peaches,
then  sprinkle with reserved cookie crumbs and serve.  Makes 4
servings.  Posted to FOODWINE Digest 29 Dec 96  From:    Leslie Duncan
<duncan@VIANET.ON.CA>  Date:    Mon, 30 Dec 1996 14:19:23 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 591
Calories From Fat: 243
Total Fat: 26.9g
Cholesterol: 1080.7mg
Sodium: 48.3mg
Potassium: 482mg
Carbohydrates: 72.3g
Fiber: 2.9g
Sugar: 66.9g
Protein: 17.6g


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