Fruit Gratin with Sabayon and Champagne

Soak the orange peels in boiling water for 1 minute

Remove and soak again for another minute

Drain and reserve

Combine the sugar with water in a saucepan and bring to a boil, stirring only until dissolved

Let the syrup caramelize and then add the orange and passionfruit juices, cognac, and quince syrup

Stir until the caramel dissolves

Add the orange peels and cook for 15 minutes

Add the fruits and remove from heat

Let it cool

Prepare the sabayon

Beat the eggs with sugar until a light-colored cream forms

Add the champagne and whisk over low heat in a water bath, beating constantly to thicken

Arrange slices of banana and tangerine on 2 serving dishes

Pour a little syrup on top and cover with the sabayon

Heat and gratinate in the oven (if possible)

Serve warm.