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Recipe: Diane's Grappa Cinnamon Sauce

Diane's desserts were tempting, worth the calories, and she gave me the recipe for her grappa cinnamon sauce, which tops a pear and prune tart but would go well with many desserts.

    • 1/4 cup butter
    • 1/4 cup plus 2 tablespoons sugar
    • 1 large egg
    • 1/2 teaspoon cinnamon
    • 1 cup heavy cream
    • 1/4 cup grappa

Melt butter in the top of a double boiler.

Beat the egg, sugar, and cinnamon for three minutes, until fluffy.

Combine the egg and sugar mixture with the melted butter. Add the cream, mix well, and cook in double boiler over low heat for 15 minutes. Remove the top part of the double boiler and place in a bowl of ice and water to cool custard quickly. When cool, stir in the grappa.

To read Faith's article about the restaurant Al Covo, in Venice, from which this recipe is adapted, click here.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.

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