Orange Gratin with Sabayon

• 5 medium navel oranges
• 6 large egg yolks
• 1/2 cup sugar
• 1/2 cup dry white wine
• 1/4 cup amaretto liqueur

1. Using a sharp knife, peel the oranges, removing any bitter white pith.
2. Cut in between the membranes to release the orange sections.
3. Arrange the sections in a 10-inch gratin dish or quiche pan.
4. In the top of a double boiler set over simmering water, combine the egg yolks, sugar, white wine and amaretto.
5. Whisk constantly until thickened and light, about 5 minutes.
6. Preheat the broiler.
7. Position an oven rack about 6 inches from the heat.
8. Spoon the sabayon over the oranges and broil for about 1 minute, until browned on top.

oranges, egg yolks, sugar, white wine, liqueur

Taken from www.foodandwine.com/recipes/orange-gratin-with-sabayon (may not work)