Recipe - Orange Zuckinni Cake

2 md Peaches, pitted and cut or sliced up
thin
8 Amaretti cookies, crumbled,
1 One half tbsp crumbs reserved
for garnish
6 Egg yolks
6 tablespoon Orange muscat wine
One fourth cup Sugar

From Cook's magazine: " Chef Nancy Gresham of Acquerello , suggests using
Moscato de Pantelleria , a perfumy Italian orangemuscat wine. If
orangemuscat wine is not available chef Gresham suggests substituting
three tablespoons 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 mixture until foamy and slightly
thickened, about five minutes.

To Serve: Immediately spoon the Zabaione over the peaches, then sprinkle
with reserved cookie crumbs and serve.

Makes 4 servings.

Posted to FOODWINE Digest 29 Dec 96

From: Leslie Duncan duncan@VIANET.ON.CA

Date: Mon, 30 Dec 1996 14:19:23 0500