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Ingredients
- 2 med Peaches, pitted and sliced thin
- 8 x Amaretti cookies, crumbled, 1 1/2 tbsp crumbs reserved for garnish
- 6 x Egg yolks
- 6 Tbsp. Orange muscat wine
- 1/4 c. Sugar
Directions
- Moscato de Pantelleria , a perfumy Italian orange-muscat wine. If orange-muscat wine is not available chef Gresham suggests substituting three Tbsp. 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 mix till foamy and slightly thickened, about five min.
- To Serve: Immediately spoon the Zabaione over the peaches, then sprinkle with reserved cookie crumbs and serve.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 306 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 548mg | 16% |
| Total Carbs 77.47g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 74.12g | 49% |
| Protein 2.62g | 4% |
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