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    Orange and Grape Sabayon

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    Orange and Grape Sabayon

    Serves: 4

    Ingredients

    • 4 oranges
    • 175g seedless black grapes
    • 3 eggs
    • 50g caster sugar
    • 6tbsp marsala

    Method

    1. Divide 4 segmented oranges and 175g seedless black grapes, halved, between 4 shallow heatproof dishes.
    2. Place 3 egg yolks in a bowl with 50g caster sugar and 6tbsp Marsala. Place the bowl over a pan of simmering water.
    3. Whisk until the mixture is thick enough to leave a trail. Remove from the heat and whisk for a further 1-2 minutes.
    4. Spoon over the fruit and place under a preheated grill until lightly golden. Serve immediately topped with toasted flaked almonds.
    5. Note: As this recipe contains lightly cooked egg, it is not suitable for the very young, pregnant women, the elderly, or those with weak immune systems.

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    Cook's tips

    As this recipe contains lightly cooked egg, it is not suitable for the very young, pregnant women, the elderly, or those with weak immune systems.

    Serving tips

    The sabayon mixture should not be made too far in advance as it starts to separate after about an hour. The fruit can be prepared beforehand.

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