| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial2 |
4 |
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 candied ginger |
| 1 |
pn |
Cinnamon |
| 1 |
tb |
Unsalted butter |
| 6 |
lg |
Ripe peaches; up to 7 |
INSTRUCTIONS
SABAYON
TO ASSEMBLE
For the sabayon, in a metal bowl whisk together eggs, sugar, zest, orange
juice concentrate, rum, ginger, and cinnamon mix well. Place to bowl over a
water bath that is simmering. Whisk while cooking until very thick like
softly whipped cream. Make sure that when placing over a water bath the
water does not touch the bottom of the bowl. Set a side.
Converted by MC_Buster.
Per serving: 259 Calories (kcal); 11g Total Fat; (41% calories from fat);
5g Protein; 29g Carbohydrate; 327mg Cholesterol; 11mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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