- 2 tbsp butter
- 2 tbsp honey
- 1 orange, peeled and cut into wedges
- 1 tbsp brown sugar
- ½ vanilla pod
- 2 free-range egg yolks
- 2 tbsp white wine
- 2 tbsp sugar
- For the honey oranges, melt the butter in a saucepan. Add the honey and cook until golden, for one minute.
- Add the orange wedges, brown sugar and vanilla pod and cook for two more minutes, until caramelised.
- For the sabayon, in a bowl whisk the egg yolks with the white wine and sugar over a pan of simmering water, until doubled in size.
- Serve the sabayon with honey oranges.