Oranges Gratinéed with Zabaglione: The Best Oranges Gratinéed with Zabaglione Recipe from Cook'n

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	Oranges Gratinéed with Zabaglione

Serves: 4

(Arancia allo Zabaglione)
Category: Fruit Desserts
Gratiné is a French word meaning to brown the surface of a dish. Usually it applies to savory foods that are sprinkled with bread crumbs or cheese to help them brown.
Zabaglione is typically served plain or as a sauce for fruit or cake. Here it is spooned over oranges and broiled briefly until it browns slightly and forms a creamy topping. Bananas, kiwis, berries, or other soft fruits can also be prepared this way.

Print this Recipe

   6 navel oranges, peeled and thinly sliced

   ZABAGLIONE
   1 large egg
   2 large eggs yolks
   1/3 cup sugar
   1/3 cup dry or sweet Marsala

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1 Preheat the broiler. Arrange the orange slices in a flameproof baking dish, overlapping slightly.

2 Prepare the zabaglione: Fill a small saucepan or the bottom of a double boiler with 2 inches of water. Bring it to a simmer over low heat. In a bowl larger than the rim of the pan or the top of the double boiler, combine the egg, yolks, sugar, and Marsala. Beat with a hand-held electric beater until foamy. Place over the pan of simmering water. Beat until the mixture is pale-colored and holds a soft shape when the beaters are lifted, about 5 minutes.

3 Spread the zabaglione over the oranges. Put the dish under the broiler 1 to 2 minutes or until the zabaglione is browned in spots. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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