Name: Oranges with Sweet Basil Zabaglione
Ingredients: 8 lg Navel oranges; 5 Basil sprigs; 1/2 c Basil leaves; packed; 2 Egg yolks; 2 tb Sugar; 1/4 c Dry white wine

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Italian, Desserts, Mrs. g	4	Servings

INGREDIENTS

8	lg	Navel oranges
5		Basil sprigs
1/2	c	Basil leaves; packed
2		Egg yolks
2	tb	Sugar
1/4	c	Dry white wine

INSTRUCTIONS

ALYCE MANTIA - KRBS41A
Using a vegetable peeler, remove a strip of zest from one of the oranges
and chop enough to measure 1/4 tsp. Using a knife, peel skin and pith from
oranges and cut in between the membranes to remove the sections. Using
hands, lightly crush the basil sprigs and toss in a large bowl with the
orange sections.  Cover and chill 2-6 hours. Mince the 1/2 cup basil. In a
medium bowl combine the egg yolks, sugar, wine and reserved orange zest.
Place over a saucepan of simmering water and whisk until the zabaglione is
frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced
basil.  Drain the orange sections and remove basil sprigs. Divide among 3
dessert dishes and spoon a heaping tablespoon of zabaglione over each one.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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