Ingredients
For the caramel-roasted oranges
100g/3½oz caster sugar
3 oranges, peeled, halved
1 large red chilli, seeds removed, chopped
For the peach sabayon
1 peach, stone removed, chopped
½ glass white wine
3 tbsp soft brown sugar
4 free-range egg yolks
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the caramel-roasted oranges, heat the sugar in a large ovenproof frying pan until the sugar crystals have melted and the sugar has turned golden-brown.
3. Place the orange halves into the pan along with the chilli and cook the oranges cut-side down for 2-3 minutes. Turn the oranges over, then place into the oven to roast for 10-12 minutes.
4. For the peach sabayon, place the peach pieces, wine and sugar into a small food processor and blend until smooth. Whisk in the egg yolks.
5. Pour the mixture into a bowl set over a pan of gently simmering water. Whisk the mixture over the heat for 4-5 minutes, or until it is thick enough to coat the back of a wooden spoon.
6. To serve, place two orange halves onto three plates and pour over the peach sabayon.
