| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Peaches, pitted and sliced thin |
| 8 |
|
Amaretti cookies, crumbled, 1 1/2 tbsp crumbs reserved for garnish |
| 6 |
|
Egg yolks |
| 6 |
tb |
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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“God is glorified by a thankful heart.”