Instructions: For the sabayon, in a metal bowl whisk together the egg yolks, sugar, orange zest, orange juice concentrate, rum, ginger and cinnamon. Place bowl over a water bath and whisk mixture until it is very thick and resembles the texture of softly whipped cream.

Place fruit on oven proof plates. Cover each of the plates with the sabayon and place under a high broiler. Cook just until golden brown. Serve warm topped with a bit of vanilla ice cream if you like.

Serves four.

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