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Recipe Name: Apricots In Amaretto With Zabaglione Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 5

1 720 gram jar whole apricots
in Amaretto stoned and
reserving the
6 Size egg yolks
150 Gram(s) Caster sugar, 5oz
Grated zest of 1/2 lemon
284 Pot double cream
Divide the apricots equally between the serving dishes. Then place the
liquor from the fruit in a saucepan and reduce by half over a moderate
heat. Cool slightly. Put the egg yolks, sugar, fruit liquor and the
lemon zest into a glass bowl and set over a pan of simmering water.
Beat vigorously while the mixture heats, until it becomes a thick
creamy foam. Remove from the heat and allow to cool, stirring
occasionally. Whip the cream lightly, then fold into the egg base
mixture. Spoon over the apricots and refrigerate for approximately 30
minutes. Serve immediately Converted by MC_Buster. NOTES : A quick
and easy to prepare dessert, ideal for any occasion.Requires chilling
time. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 36
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142.6mg
Potassium: 232.4mg
Carbohydrates: 7.6g
Fiber: 2.4g
Sugar: 4.8g
Protein: 2.1g

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