Lacy Fruit Cups With Sabayon Sauce

• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons plus 2 teaspoons all-purpose flour
• 1/3 cup ground pecans
• 1/4 teaspoon vanilla extract
• 5 egg yolks
• 1/2 cup rose or marsala wine
• 1/3 cup sugar
• 2 medium pink grapefruit, peeled and sectioned
• 2 medium blood oranges or tangerines, peeled and sectioned
• 3/4 cup fresh raspberries

1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined
3. . Bake at 325u0b0 for 8-10 minutes or until golden brown. Cool for 30-60 seconds. Working quickly, peel cookies off paper and immediately drape over inverted 6-oz. custard cups; cool completely.
4. In a small saucepan, combine the egg yolks, wine and sugar. Cook and stir over medium heat until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon.
5. Divide the grapefruit, oranges and berries among cookie cups; top with sauce.

butter, brown sugar, light corn syrup, flour, ground pecans, vanilla, egg yolks, marsala wine, sugar, pink grapefruit, oranges, fresh raspberries

Taken from www.tasteofhome.com/recipes/lacy-fruit-cups-with-sabayon-sauce/ (may not work)