Zabaglione with Fall Fruit Compote

Zabaglione with Fall Fruit Compote

Zabaglione with Fall Fruit Compote

6 large eggs - separated (whites saved for another use)
1/4 cup sugar
1/2 cup Marsala
Double boiler

Prepare double broiler with low simmering water. Put the egg yolks and sugar in a large stainless bowl over double broiler but not touching water. Whip the yolks with a whisk until they are pale yellow and creamy. Add the Marsala, whisking constantly until the mixture has formed soft mounds. About 10-15 minutes total. Spoon into individual serving cups and refrigerate for 4-6 hours, or serve warm with fruit compote. 4 servings. Serving size about 1/2 cup.

Fruit Compote

2 Bosc Pears - peeled and cut into 1/2 inch chunk
2 T 1904 Kunde Port
1/4 cup dried cranberries
1/4 cup golden raisin
1/4 cup dried figs - chopped
1 T butter
1/4 tsp ground cinnamon
1/8 tsp allspice
1 tsp honey
2 tsp lemon juice
1 tsp lemon zest

Melt butter in small pan over medium heat, add pears, cranberries, raisins, port and spices and cook for 5-10 minutes, until pears soften a bit. Add lemon juice and zest, put in serving bowl to cool. Serve on top or alongside Zabaglione.

Serve with:
Kunde Family Sweet Leslie