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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir Apricotina 2 cups dried apricots Marsala 1 piece dried orange peel 1 talbespoon lemon juice 1/2 cup butter 1/4 cup sugar 4 eggs 1 piece canided orange peel chopped finely tiny pinch salt Soak apricots in half Marsala and water with dried orange peel and lemon juice for several hours, then cook them slowly. Remove orange peel. Remove apricots from juice, setting aside about ten, and put in blender and puree. Put puree in top of double boiler and stir in sugar, egg yolks, salt, and place over simmering water. Stir until mixture becomes a thick cream. Set aside to cool. Whip egg whites and fold apricot mixture into egg whites. Put mixture into a buttered souffle dish. Place into a pan of simmering water in the oven. Bake for about 40 minutes. Remove from oven when a silver knife comes out almost clean. The apricotina will continue to cook a bit more after it comes out of the oven so do not overcook. Let cool and unmold. It may be cooked a day ahead of time in which case refrigerate it. Decorate with the reserved apricots. You might chop a little candied orange peel and sprinkle over the apricotina. Serve with whipped cream. Enjoy with our 2005 Glissando.

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