Caramel-poached Oranges with Sabayon and Langues de Chat - Nic

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the oranges, remove the peel and pith and slice into 1/2-inch rounds. Set aside.

Step 2

To make the poaching syrup, put the sugar in a pan with half of the water and stir until it is all dissolved. If the sugar grains are on the pan’s edge, use a pastry brush dipped in water to remove them or it can cause the mixture to crystallize when heating. Alternatively, place a lid on the pan for the first 3 minutes of heating. Heat the sugar/ water over high heat until you get a dark caramel, 5-8 minutes. If preferred, you can make this as a dry caramel.

Step 3

Once the mixture is a dark golden, turn off the heat and add the remaining water and the sweet wine, bit by bit — it will splutter, split, and seize! Just add little bits at a time and, if it doesn’t all dissolve, heat gently while whisking. Bring the liquid back to a boil, then add your fruit. Simmer for 1 minute, then pour into a heatproof container to cool completely. The oranges can be made 3 days in advance, kept in the fridge.

Step 4

For the langues de chat cookies, by hand or in a stand mixer, mix the butter and powdered sugar together until well combined, as well as the zest, if using. Add the egg white, little by little — it can be a bit hard to combine, so do it slowly. If you add too much and it splits apart, you can warm up the bowl slightly, then beat it until it comes together. Finally, stir in the dry ingredients.

Step 5

Preheat the oven to 375F (190C). Pipe long, thin cookies onto parchment paper, then bake for 5-7 minutes or until just turning golden at the edges. Let cool on the sheet. The cookies can be made in advance and kept in an airtight container for 3 days.

Step 6

For the sabayon, whisk the egg yolks with the sugar over a bain-marie over medium high heat until frothy. Once a foam begins to form, whisk in the sweet wine and salt and keep whisking until it is thick and can hold its own shape, about 10 minutes. As soon as it is ready, remove from the heat so it does not overcook. The sabayon should be used immediately while warm.

Step 7

To serve, spoon the caramel oranges into individual bowls/dishes — a coupe shape works well — with a spoonful of caramel syrup. Spoon the sabayon on top. If desired, prepare the dessert in heatproof bowls, then grill for 30 seconds-1 minute, until the sabayon is browned in spots. Decorate with toasted sliced almonds. Serve with the langues de chat. This dessert can also be chilled and served cold — the sabayon will set into a very light mousse.

Step 8

Notes: The caramel poaching technique can be used for other fruits — you may need to add more liquid to cover larger fruits, like peaches. Check for readiness by piercing the fruit with the tip of a sharp knife. There should be no resistance.

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