Broiled Florida Citrus with Grapefruit Niagara College Teaching WineryCabernet Franc Ice Wine Sabayon
Make one serving
½ grapefruit, segmented
½ blood orange or other Florida orange, segmented
1/8 cup brown sugar
¾ tbsp butter, unsalted
1 large egg yolk
1/8 cup white sugar
1 tsp grapefruit zest
1 tbsp grapefruit juice
1/8 cup NCTW Cabernet Franc Ice Wine (or favourite sweet dessert wine or grapefruit juice)
In a small gratin dish (5-6oz) arrange citrus segments. In a small mixing bowl, lightly cream the brown sugar and butter. Spread evenly over segments. Place under broiler until sugar is barely melted. Spoon sabayon over top at this point.
- Place the sugar, egg yolk, zest, juice, and wine (or grapefruit juice) in a thin stainless steel mixing bowl. Set bowl over a pot of simmering water. Beat with a whisk or handheld mixer, periodically removing from the heat to avoid coagulation of the egg yolk.
- Continue whisking for approximately 8-10 minutes or until mixture forms a thick, ribbon-like consistency when lifted up with the whisk. Spoon Sabayon over the citrus segments and broil until top is evenly golden brown. Garnish with mint