This recipe can be prepared in 45 minutes or less.

　　When blood oranges are out of season, you can use any type of seedless orange.

　　

Ingredients

6 blood oranges

　　2 egg yolks

　　1/2 teaspoon lemon juice, or to taste

　　2 1/2 tablespoons sugar

　　1 1/2 tablespoons Grand Marnier or other orange-flavored liqueur

　　Garnish: 3 tablespoons coarsely chopped pistachios

　　

Step 1

Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.

　　

Step 2

Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.

　　

Step 3

Spoon sabayon over orange sections and garnish with pistachios.

　　

Nutrition Per Serving

Each serving

　　including garnish

　　about 200 calories and 6 grams fat.

　　#### Nutritional analysis provided by Gourmet