1/3	Cup	Sugar
1/4 to 1/3	Cup	Rum
6	Egg yolks	Well beaten
1	Tsp.	Vanilla
1/2	Cup	Whipping cream, whipped
3	Cups	Sliced Oranges, Peaches or Pears

In the top of a double boiler or heavy saucepan, combine sugar, rum, egg yolks and vanilla. Blend well. Cook over low heat, stirring constantly, until mixture thickens DO NOT BOIL. Cover; refrigerate until cool. Fold in whipped cream. Spoon fruit into stemmed glasses or dessert dishes. Spoon cooled zabaglione over fruit. Garnish as desired.