Grapefruit Sabayon Gratin

Ingredients:

• 2 ruby red grapefruit at room temperature
• 2 large egg yolks
• 1/4 cup sugar
• 1/4 cup sweet dessert wine such as Orange Muscat
• Special equipment: 4 shallow (5- to 6-oz) individual gratin dishes or a 1-qt shallow flameproof dish; an instant-read thermometer

Instructions:

1. Preheat broiler.
2. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
3. Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140°F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
4. Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.

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