2 medium blood oranges or tangerines, peeled and sectioned
3/4 cup fresh raspberries
In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds. Working quickly, peel cookies off paper and immediately drape over inverted 6-oz. custard cups; cool completely.
In a small saucepan, combine the egg yolks, wine and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
Divide the grapefruit, oranges and berries among cookie cups; top with sauce.
Editor's Note: If the cookies become firm before they are draped over custard cups, warm them on the baking sheet for 1 minute to soften.
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