Procedure:

Zest the peel and cut away the pith from the oranges. Remove orange segments from peel and squeeze the remaining insides of their juice. Reserve orange segments in juice.

Whisk together whole eggs, egg yolks, and sugar in a metal bowl until well combined. Set bowl over a simmering pot of water and whisk until frothy, or about 2 minutes.

Add lemon juice in two parts, whisking continuously until thickened. This should take 1-2 minutes. Continue whisking until Sabayon reaches 170 F, or about 6 minutes.

Remove from heat and whisk in chilled butter one piece at a time until incorporated.

Cool mixture slightly and serve over Cara Cara Supreme orange slices. Garnish with crushed pistachios and remaining juice from the oranges. Enjoy with St. Supery Muscat Canelli.

Image: Romulo Yanes for Epicurious.com