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Oranges Gratinéed with Zabaglione |
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Serves: 4 Print this Recipe(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. 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 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. Oranges Gratinéed with Zabaglione comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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