Orange Supreme Gratinee with Tangy Sabayon Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat the broiler on low.
  2. 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:

  1. 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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