Lychees with Orange Sabayon

Remove the lychees from the brittle skin, pressing the skin of the fruit with your fingers or the back of a knife until it breaks, then remove from the flesh.

from the flesh. Cut the peeled lychees open or in half, and scoop out the brown, inedible seeds from the flesh.

Wash the oranges in hot water. Finely grate the peel from one orange. Squeeze this and another orange. Cut the last orange diagonally into 8 slices, cut the slices in half, removing the seeds if necessary.

Mix egg yolks with 5 tbsp juice of one lemon, orange liqueur, orange juice and sugar in a saucepan with a mixer. Now heat on the stove top, whisking throughout, until the sauce thickens to 1 1/2 or possibly automatic heat 3 to 4. Be sure not to make it, or it will curdle.

Divide lychees evenly with orange slices among four plates, pour sauce over, garnish with orange zest and dust with a tiny bit of cinnamon. Serve immediately.

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