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)

1. 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.
2. 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.
3. 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