Orange Supreme Gratinee with Tangy Sabayon Sauce

• 2 (15-ounce) cans mandarin oranges, drained
• Tangy Sabayon Sauce, recipe follows
• 2 tablespoons brown sugar
• 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.
3. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes).
4. Sprinkle with brown sugar.
5. Place on a baking sheet, place under the broiler, and cook until golden to dark brown.
6. Watch very closely for burning!
7. Serve immediately.
8. Place the egg yolks, sugar, and wine in a metal bowl.
9. Place the bowl over a saucepan of barely simmering water, making a double boiler.
10. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes.
11. Mixture should be uncomfortably warm to the touch, but not burning.
12. Remove the pan from the heat and whisk in the sour cream.

mandarin oranges, sabayon sauce, brown sugar, egg yolks, sugar, wine, sour cream

Taken from www.foodnetwork.com/recipes/melissa-darabian/orange-supreme-gratinee-with-tangy-sabayon-sauce-recipe.html (may not work)