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From Cooks magazine: " Chef Nancy Gresham of Acquerello , suggests using Moscato de Pantelleria , a perfumy Italian orange-muscat wine. If orange-muscat 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
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