Winter Fruit with Prosecco Sabayon Recipe

Winter Fruit with Prosecco Sabayon Recipe
Winter Fruit with Prosecco Sabayon Recipe photo by Taste of Home
Publisher Photo

Winter Fruit with Prosecco Sabayon Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 sparkling white wine, divided
  • Dash salt
  • 3 egg yolks

Directions

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, remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately. Yield: 6 servings (3/4 cup sauce).

Test Kitchen tip
  • With a bright rosy color, blood oranges can make a stunning dessert but they are in the markets for such 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.
  • Originally published as Blood Oranges with Prosecco Sabayon in Taste of Home Christmas Annual Annual 2018

    Nutritional 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.

    Popular Videos

    • 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 sparkling white wine, divided
    • Dash salt
    • 3 egg yolks
    1. 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.
    2. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately. Yield: 6 servings (3/4 cup sauce).

    Test Kitchen tip
  • With a bright rosy color, blood oranges can make a stunning dessert but they are in the markets for such 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.
  • Originally published as Blood Oranges with Prosecco Sabayon in Taste of Home Christmas Annual Annual 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forWinter Fruit with Prosecco Sabayon

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review