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750 ml
Easy
By Tessa Kiros
Published 2004
You could serve this with a shard or crumblings of pistachio praline scattered on top or a nice chunk of dark chocolate. I like it with beautiful red quinces, either baked or poached in syrup. Make sure your pistachios are a lovely bright green to start with. You won’t need the egg whites here, so save them in your freezer for another time.