Broiled Honeyed Figs With Sabayon Recipes

GLACE FIGS (DRIED FIGS)

Steps:

• Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves.
• Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours.
• Drain figs, place on fine wire rack and stand on oven tray.
• Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.

BROILED FIGS WITH GOAT CHEESE

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Skewer fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler to high.
• Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes.
• Top with cheese and place back under broiler for 1 minute.
• Serve on the skewers while still hot.

FRUIT SABAYON

Steps:

• Heat water in a pan.
• Allow it to boil.
• The pan is to be used as a double boiler.
• Reduce heat, allow to simmer.
• Beat egg yolks in a bowl.
• Add sugar to the egg yolks.
• Mix well.
• Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
• Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
• Put the chopped fruits in a bowl.
• Pour the sabayyon over the fruits.
• Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
• Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
• Pour the sabayyon over this.

DRIED FIGS WITH RICOTTA, WALNUTS AND HONEY

Steps:

• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
• Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a ½ teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
• Drizzle each fig with honey and serve.

BROILED HONEYED FIGS WITH SABAYON

Steps:

• Preheat broiler to high. Arrange figs, cut-side up, on the broiler rack. Brush with 2 tablespoons honey. Sprinkle chopped rosemary over, if using.
• Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize.
• To make the sabayon, lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a handheld electric mixer, beat the eggs and honey together for about 10 minutes, or until pale and thick.
• To plate, place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon, and serve immediately.