Try this sauce over other seasonal fruits. It is delicious over fresh berries. Oranges with Mead Sabayon When oranges are in season, they need little adornment, they are so sweet and delicious. Sabayon is a classic recipe traditionally created with champagne and is a custard made for pouring over fresh fruit and requires no baking - it is whisked until thickened over a double boiler. Look for a mead that is slightly dry and lightly flavored. Makes 4-6 servings 6 oranges, zested, peeled and cut into slices 2 Tbsp. granulated sugar 3 egg yolks cup mead In a medium metal bowl whisk 1 teaspoon orange zest with the sugar and egg yolks until lightened in color. Place the bowl over a small saucepan of gently simmering water, making sure that the bottom of the bowl isn't touching the water. Gradually whisk in the mead and continue whisking over the simmering water. You can use a hand mixer, if you prefer, if your arm gets tired. The sabayon will gradually get frothy and thicken, and will double in volume. This may take 10-15 minutes. When the sabayon is thickened and frothy, remove from heat. Arrange the orange slices in individual dessert dishes and pour the custard sauce over. Garnish with remaining orange zest. Custard will keep for one day in the fridge. sonsofnorway.com VIKING DECEMBER 2017 17http://www.sonsofnorway.com