Ingredients
- 2 (15-ounce) cans mandarin oranges, drained
- Tangy Sabayon Sauce, recipe follows
- 2 tablespoons brown sugar
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:
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons sweetened wine, such as marsala
- 1 tablespoon sour cream
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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By TrisiaEickhoff
Corona De Tucso...
on February 01, 2013
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My husband and I really enjoyed this recipe! It was overall, pretty healthy and a nice sweet ending to a savory meal. The prep was easy. Although I didn't get as much sabayon sauce as she did on her show, even though I followed the directions. I would recommend doubling the sabayon sauce ingredients if you want more sauce. But overall, a fun and tasty desert!
By jsika1
on January 28, 2013
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This was just as easy as it looked on the show. However, I tend to avoid sour cream and Madera is not one of my favorite wines. I tried leaving out the sour cream, replacing the Madera with Pineapple juice, and adding shaved coconut and walnuts to the brown sugar topping. Gave it a very tropical flare that warmed up a cold winter night. Cheap and easy! (I had to double the recipe to have enough for all the oranges since I omitted the sour cream.
By lou477
Austin, MN
on January 24, 2013
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It was okay, a little two sweet.
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