Grapefruit Sabayon Gratin

• 2 ruby red grapefruit, at room temperature
• 2 large egg yolks
• 1/4 cup sugar
• 1/4 cup sweet dessert wine (recommended: Orange Muscat)
• Special equipment: 4 shallow (5 to 6-ounce) individual gratin dishes or a 1-quart shallow flameproof dish; an instant-read thermometer

1. Preheat broiler.
2. Cut peel, including all white pith, from grapefruit with a sharp knife.
3. Cut segments from membranes and divide segments among gratin dishes.
4. Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140 degrees F on thermometer, about 4 minutes.
5. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more.
6. Remove bowl from heat.
7. Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds.
8. Serve immediately.

red grapefruit, egg yolks, sugar, sweet dessert wine, shallow

Taken from www.foodnetwork.com/recipes/grapefruit-sabayon-gratin.html (may not work)