Royal Eggs (Huevos Reales)

[nverland]

Royal Eggs (Huevos Reales)

2 Tbs (30 ml) raisins
1/2 cup (125 ml) dry sherry
12 egg yolks
2 cups (500 ml) sugar
1 cup (250 ml) water
1 cinnamon stick
2 Tbs (30 ml) toasted pine nuts (pignoli)

Combine the raisins and the sherry in a small cup and allow
to steep for at least 30 minutes. Beat the egg yolks until they
make a ribbon. Pour into a shallow greased pan which is set
in a larger pan partially filled with hot water. Bake in a
preheated 350F (180C) oven until the eggs are set, about 20
minutes. Cool to room temperature and cut into cubes or
diamond shapes. Meanwhile combine the sugar, water, and
cinnamon stick in a pot and bring to a boil over high heat. Boil
for 5 minutes, remove the cinnamon stick, add the egg cubes,
and simmer over very low heat until the egg cubes are saturated
with the syrup. Stir in the raisins and sherry and serve garnished
with pine nuts. Serves 4 to 6.