Oranges with sabayon of sweet wine

Cut away skin and pith from each orange, then slide a thin, sharp knife down one side of each segment, and then the other side, freeing the segment.

Do this over a bowl so that all the juice is caught. When you have finished segmenting the orange (known as filleting), squeeze the membrane skeleton to retrieve more juice. Chill.

For sabayon: Have a pan of simmering water ready. Whisk the egg yolks and sugar in a copper or stainless-steel bowl, just to mix.

Whisk in the sauternes and set over the pan of barely simmering water. Don't let the water touch the bottom of the bowl.

Whisk constantly until the mixture is thick and holds a shape and there is no liquid left at the bottom of the bowl. To check this, remove from the heat.

Serve warm or cold. If you want to serve it cold, whip 1/4 cup whipping cream until it holds a very soft shape and fold into the cooled sabayon.

To serve

Serve with sliced oranges, or pears or peaches, either baked or poached, or with fresh berries.

This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store