Fresh Cherries with Riesling Zabaglione

recipe
Zabaglione is an Italian dessert sauce traditionally flavored with Marsala wine. We use a fruity California riesling for a fresh twist. For an even richer and thicker sauce, you could use a late-harvest semillon or sauvignon blanc.

Yield:

6 servings (serving size: about 2/3 cup cherries and about 3 tablespoons zabaglione)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Caloriesfromfat 23 %
Fat 3.2 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 23.6 g
Fiber 2.3 g
Cholesterol 102 mg
Iron 0.6 mg
Sodium 4 mg
Calcium 26 mg

Ingredients

4 cups pitted sweet cherries (about 1 1/2 pounds)
3 tablespoons sugar
1 tablespoon water
3 large egg yolks
1/4 cup riesling or other slightly sweet white wine

Preparation

1. Divide cherries evenly among each of 6 small dessert bowls.

2. Combine 3 tablespoons sugar, 1 tablespoon water, and egg yolks in the top of a double boiler, stirring well with a whisk. Stir in wine. Cook over simmering water until thick and mixture reaches 160° (about 8 minutes), stirring constantly with a whisk. Serve warm over cherries.

Note:

Joanne Weir,

July 2008
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