Orange Zabaglione Over Peaches And Amaretti Cookies
pudding, spring
2 medium peaches; pitted, sliced thin
8 Amaretti cookies; crumbled
1 1/2 tbs. crumbs reserved for garn
6 egg yolks
6 tablespoons orange muscat wine
or 3 tablespoon. dry white wine and
3 tablespoon. Triple Sec
1/4 cup granulated sugar
TO PREPARE: Place a portion of peaches in each dessert glass, then sprinkle with cookie crumbs.
TO COOK: Mix egg yolks, orange-muscat wine, and sugar in a medium nonreactive 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 5 minutes.
TO SERVE: Immediately spoon this zabaglione over the peaches, then sprinkle with reserved cookie crumbs and serve.
NOTES : Orange liqueur-scented, warm egg-yolk custard over fresh fruit and sweet cookies.
Orange-muscat wine is a perfumy Italian wine called Moscato di Pantelleria. 0 359 0 0 4195 0 0 0
Contributor: Cook's Magazine June 1990
Yield: 4 servings
Preparation Time: 0:20
