Orange Supreme Gratinee with Tangy Sabayon Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 (15-ounce) cans mandarin oranges, drained
  • Tangy Sabayon Sauce, recipe follows
  • 2 tablespoons brown sugar
  • Tangy Sabayon Sauce:
  • 2 egg yolks
  • 3 tablespoons sugar
  • 2 tablespoons sweetened wine, such as marsala
  • 1 tablespoon sour cream
Directions

Preheat the broiler on low.

Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.

Tangy Sabayon Sauce:

Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.


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