Blood oranges

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Citrus Salad with Brandy Sabayon
At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy Italian mousse) with warm chocolate cake. This more traditional version—made with just brandy, water, egg yolks and sugar—is a lovely complement to bright pink and orange winter fruits such as blood oranges, Cara Cara navels and grapefruit.

Get the recipe: Citrus Salad with Brandy Sabayon
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