| Place egg yolks in 2 1/2 quart
(2.5 L) microwave-safe bowl. Whisk lightly. Gradually whisk
in sugar. Microwave on medium-high (70%) 1 minute or until
mixture is partially cooked around edges. Whisk until
smooth. Microwave on medium-high (70%) 40 to 50 seconds or
just until thickened, whisking every 20 seconds. Do not
overcook or mixture will curdle. Remove from microwave oven.
Whisk until mixture is smooth and fluffy. Whisk in wine and
set aside. Beat egg whites until stiff but not dry; fold
into yolk mixture. Spoon into individual stemmed glasses.
Garnish with fruit if desired. Serve immediately.
Makes: about 4 cups (1 L).
Manitoba Egg Producers
www.mbegg.mb.ca
Apples were first developed for our Manitoba climate by
the Morden Research Station in 1916, when 25,000 seedlings
were planted in the Morden Arboretum. By 1929, the first
variety, Mantet, was released. In 1946, the Co-operative
Fruit Breeding Project began which provided thousands of
apple seedlings for apple trees on the Prairies. Today, the
arboretum is part of national genetic resources
conservation. |
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