Orange Gratin with Sabayon

1. 1

   Using a sharp knife, peel the oranges, removing any bitter white pith.

2. 2

   Cut in between the membranes to release the orange sections.

3. 3

   Arrange the sections in a 10-inch gratin dish or quiche pan.

4. 4

   In the top of a double boiler set over simmering water, combine the egg yolks, sugar, white wine and amaretto.

5. 5

   Whisk constantly until thickened and light, about 5 minutes.

6. 6

   Preheat the broiler.

7. 7

   Position an oven rack about 6 inches from the heat.

8. 8

   Spoon the sabayon over the oranges and broil for about 1 minute, until browned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.