Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins plus 1 hour stand­ing Cook­ing time 15 mins Serves 4

2 cups cher­ries, pit­ted

½ cup rasp­berry vine­gar

or ap­ple cider vine­gar ½ cup brown su­gar

4 fresh bay leaves

Juice of 1 le­mon

6 free-range egg yolks

½ cup caster su­gar 200ml marsala

100ml ries­ling

12 amaretti bis­cuits, crushed Baby mint leaves, to gar­nish

STEP 1 Halve cher­ries and put in a large glass bowl. Put vine­gar, brown su­gar, bay leaves and le­mon juice in a small saucepan and bring to a boil over medium-high heat. Cook for 2 min­utes, then pour over cher­ries. Stand for 1 hour.

STEP 2 Com­bine yolks, caster su­gar, marsala and ries­ling in a large heat­proof bowl and whisk well to com­bine. Set over a large saucepan of barely sim­mer­ing wa­ter and cook, whisk­ing con­stantly, for 8-10 min­utes, un­til light, fluffy and thick­ened.

STEP 3 Drain cher­ries of pick­ling liq­uid and spoon into bot­tom of 4 pre-warmed tum­bler glasses. Top with marsala cus­tard, sprin­kle with crushed bis­cuits and gar­nish with mint. Serve.

Zabaglione with sweet pickled cher­ries

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