Gail Kordic's Caramel oranges with sabayon (TM6)

Oranges in caramel syrup

• 4 blood oranges, room temperature (see Tips)
• 120 g freshly squeezed blood orange juice (approx. 2 oranges)
• 250 g white sugar
• 1070 g water
• 20 g glucose syrup
• 50 g white vinegar

Sabayon

• 80 g white sugar
• 6 egg yolks (see Tips)
• 60 g dry white wine