Fruit Filling Recipe

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 2005 Sauvignon Blanc 2005 Glissando	Fruit Filling
	This fruit filling can be used for dessert crespelli, dessert omelettes or dessert french toast. apple, peach, pear 1 tablespoon lemon juice 1 tablespoon sugar 3 tablespoons Marsala butter
	Peel, core or seed fruit and cut into pieces. Sprinkle with remaining ingredients and let stand for a few minutes. Heat buter in saucepan and saute fruit until tender. Remove fruit and add lemon juice mixture. Reduce. Put fruit mixture in crespelli or omelet. Roll and pour juice over. Add a little whipped cream if you have it. *Enjoy with our 2005 Glissando.*