Orange Gratin with Sabayon
- SERVINGS: 8
A rich yet airy sauce accented with amaretto envelops juicy citrus segments. To save time, cut the peeled oranges crosswise into 1/2-inch-thick rounds rather than sectioning them.
- 5 medium navel oranges
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup dry white wine
- 1/4 cup amaretto liqueur
- Using a sharp knife, peel the oranges, removing any bitter white pith. Cut in between the membranes to release the orange sections. Arrange the sections in a 10-inch gratin dish or quiche pan.
- In the top of a double boiler set over simmering water, combine the egg yolks, sugar, white wine and amaretto. Whisk constantly until thickened and light, about 5 minutes.
- Preheat the broiler. Position an oven rack about 6 inches from the heat. Spoon the sabayon over the oranges and broil for about 1 minute, until browned on top.
Make AheadThe sabayon can be refrigerated for up to 1 hour. Let the oranges stand at room temperature.