Blood Oranges with Grand Marnier Sabayon

1. 1

   Finely grate enough zest from 1 orange to measure 1/2 teaspoon.

2. 2

   With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes.

3. 3

   Squeeze enough juice from membranes to measure 2 tablespoons.

4. 4

   Divide sections among 4 stemmed glasses.

5. 5

   Have ready an instant-read thermometer in a measuring cup of hot water.

6. 6

   In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well.

7. 7

   Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140F., 3 to 5 minutes.

8. 8

   Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.

9. 9

   Spoon sabayon over orange sections and garnish with pistachios.

* Per serving · 4 servings · Values may vary.