*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Desserts
                 Fruits                           Mrs. G
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ALYCE MANTIA - KRBS41A-----
    8      lg            Navel oranges
    2                    Egg yolks
    5                    Basil sprigs
    2      tablespoon    Sugar
      1/2  cup           Basil leaves -- packed
      1/4  cup           Dry white wine
 Using a vegetable peeler, remove a strip of zest from one of the oranges and chop
enough to measure 1/4 tsp. Using a knife, peel skin and pith from oranges and cut
in between the membranes to remove the sections. Using hands, lightly crush the
basil sprigs and toss in a large bowl with the orange sections.  Cover and chill
2-6 hours. Mince the 1/2 cup basil. In a medium bowl combine the egg yolks,
sugar, wine and reserved orange zest.
 Place over a saucepan of simmering water and whisk until the zabaglione is
frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced basil. 
Drain the orange sections and remove basil sprigs. Divide among 3 dessert dishes
and spoon a heaping tablespoon of zabaglione over each one.
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