Serves: 8
Total Calories: 315
1. In a dry skillet, toast the almonds, stirring until lightly browned. Transfer to a plate to cool then finely grind the nuts. There should be some texture. Reserve.
2. Put the sugar and water in a medium saucepan and bring to a boil. Cook over medium heat 5 minutes. Remove the pan from the heat and stir in the sherry. Reserve.
3. Arrange the lady fingers on an oval platter. Spoon about 1/4 cup of the sugar syrup over the lady fingers. Set aside.
4. In a medium bowl, thoroughly beat the egg yolks with a fork. Mix the reserved almonds into the yolks. Stir the egg mixture into the syrup in the saucepan. Cook over low heat, stirring constantly, until the mixture starts to thicken. Remove from the heat. Stir in vanilla and pour evenly over the lady fingers. Sprinkle lightly with cinnamon. Refrigerate about 2 hours or until cold. Serve in small dessert bowls.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond and Lady Finger Dessert recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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