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Red Wine in Glass and Carafe and a Piece of Gorgonzola
Buy This at Allposters.com
La Belle Cuisine
The Silver Palate Good Times Cookbook
by Julee Rosso& Sheila Lukins with Sarah Leah
1985, Workman Publishing
luscious combination of apples, cheese, and wine
takes on a new
sophistication in this dessert.”
cups sweet red wine
tablespoons fresh lemon juice
strips lemon zest
tablespoons ground coriander
Golden Delicious apples, peeled
Sabayon (recipe follows)
ounces sweet Gorgonzola
1. Combine the Marsala, red wine, water, sugar, lemon juice, lemon
and coriander in a large deep saucepan. Heat to boiling and add the
apples. Poach uncovered for 20 minutes. Cool completely in liquid.
Meanwhile, make the Sabayon.
Remove the cooled apples from the poaching liquid and core them
the bottom with an apple corer, leaving the tops with the stems
the hollow of each apple with 1 ounce of the cheese.
Place each apple on an individual dessert plate, stem end up, and
the sabayon over and around the apple. Serve with a knife and fork.
cup superfine sugar
1/2 cups Sauternes
thin strips of lemon zest
1. Whisk the egg yolks and sugar together in a heavy medium-size
saucepan. Cook, whisking constantly, over medium-low heat
5 to 8 minutes.
Place the pan in a larger an filled with simmering water. Whisking
constantly, pour in the Sauternes in a thin steady stream. Add the
zest and continue to whisk until the mixture froths to almost
Remove the pan from the water and let stand, whisking occasionally,
until cooled to room temperature.
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