In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted by Carole Walberg NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit. Recipe by: Caroline Parry, Canadian Living Posted to MC-Recipe Digest by "Bob & Carole Walberg"
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 327 (61%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1678.2mg||516 %|
|Sodium 229.8mg||8 %|
|Potassium 311.5mg||8 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 19.7g|
|Protein 32.4g||46 %|
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Calories per serving: 534
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