Made with Apricot Desert Wine

Nice on a hot summer day / Serves: 6

3 egg yolk
½ tablespoon water
3 tablespoons sugar
½ cup E.I. Apricot wine
¾ cup heavy cream

Combine egg yolks, water, sugar and Apricot wine in the top of a double boiler over hot, but not boiling water. Beat mixture until it is lukewarm. Remove from over hot water and continue beating mixture until foamy and slightly thick. In a bowl, beat cream until stiff and blend into egg mixture. Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours). To serve, dip mold briefly into warm water and invert mold on serving plate. Cut zabaione into 6-8 portions.