less than 30 mins
10 to 30 mins
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.
By Mary Berry
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