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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 Panna Cotta 1 piece of vanilla bean about 4 inches long Zest from 1 lemon pared in long strips 3/4 cup sugar 1 envelope unflavored gelatin 1 cup half and half 2 egg yolks 1 1/2 cups of sour cream 1 teasppoon Amaretto or other liquer such as orange (Grand Marnier) In a saucepan place sugar, lemon peel, gelatin and a half cup of water. Slit the vanilla bean and put in the pan. Heat mixture until it simmers and is clear. Beat half-and-half with the egg yolks to blend and stir into pan. Stir on low heat for 5 minutes. Remove pan from heat and lift out lemon peel and vanilla bean. Discard peel and scrape seed from inside of vanilla bean into mixture. Whisk the cooked mixture with the Amaretto and sour cream and set pan over a bowl of ice and stir for about eight minutes. Pour into 8 half-cup molds or one four cup mold. Cover and chill for four hours. To unmold, if you wish, dip quickly into very hot water and turn onto chilled plates. Garnish with fruit and or candied peel. Enjoy with our 2005 Glissando.

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