Orange Supreme Gratinee with Tangy Sabayon Sauce
- 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
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.
Recipe courtesy of Melissa d'Arabian