Winter Fruit with Prosecco Sabayon
6 medium blood oranges, peeled and cut into 1/4-in. slices
1 vanilla bean, split
1/4 cup sugar plus 3 tablespoons sugar, divided
1/2 cup Prosecco or sparkling white wine, divided
3 large egg yolks
Arrange orange slices on a serving platter or individual plates. Scrape vanilla bean seeds into a small bowl. Add 1/4 cup sugar, 1/4 cup Prosecco and salt; combine and drizzle over oranges. Refrigerate until serving.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately.