A rustic and authentic dessert. Ingredients: For the apples: 4 Renette apples juice of 1 lemon : 1/2 cup Marsala 2 tablespoons golden raisins 2 tablespoons almonds, toasted 2 tablespoons pine nuts, toasted 2 teaspoons cinnamon 3 tablespoons butter, melted For the zabaglione: 6 egg yolks 1/2 cup sugar 6 tablespoons Marsala....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Apple and Zabaglione Baskets
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