--ALYCE MANTIA - KRBS41A--
8 lg Navel oranges
5    Basil sprigs
1/2 c  Basil leaves; packed
2    Egg yolks
2 tb Sugar
1/4 c  Dry white wine

Using a vegetable peeler, remove a strip of zest from one of the oranges
and chop enough to measure 1/4 tsp. Using a knife, peel skin and pith from
oranges and cut in between the membranes to remove the sections. Using
hands, lightly crush the basil sprigs and toss in a large bowl with the
orange sections. Cover and chill 2-6 hours. Mince the 1/2 cup basil. In a
medium bowl combine the egg yolks, sugar, wine and reserved orange zest.
Place over a saucepan of simmering water and whisk until the zabaglione is
frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced
basil. Drain the orange sections and remove basil sprigs. Divide among 3
dessert dishes and spoon a heaping tablespoon of zabaglione over each one.