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Winter Fruit with Prosecco Sabayon

This recipe is special to me because it allows me to treat my dinner guests to a special, unusual dessert. The bright, vivid colors are perfect for the holidays. Omit the Prosecco when serving to children. —Jerry Gulley, Pleasant Prairie, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings (3/4 cup sauce)


  • 6 medium blood oranges, peeled and cut into 1/4-in. slices
  • 1 vanilla bean, split
  • 1/4 cup sugar plus 3 tablespoons sugar, divided
  • 1/2 cup Prosecco or other sparkling wine, divided
  • Dash salt
  • 3 large egg yolks


  • Arrange orange slices on a serving platter or individual plates. Scrape vanilla bean seeds into a small bowl. Add 1/4 cup sugar, 1/4 cup Prosecco and salt; combine and drizzle over oranges. Refrigerate until serving.
  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately.

Test Kitchen tip
  • With a bright rosy color, blood oranges can make a stunning dessert but they are available for only a short amount of time. Grab them when you can, but feel free to substitute navel oranges, tangerines or pink grapefruit when the season is over.
  • Nutrition Facts
    1 sliced orange with 2 tablespoons sauce: 151 calories, 3g fat (1g saturated fat), 92mg cholesterol, 249mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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