Brandied Figs With Sabayon Sauce
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22566
17 years ago
How to make it
- For the Branded Figs:
- In a medium saucepan,over low heat,bring the figs,water and sugar slowly to a simmer.
- Poach gently for 2 minutes if using fresh figs(or)5 to 8 minutes if using dried figs.
- Remove the figs with a slotted spoon,place in a jar with the spices and with a tight -fitting lid.
- Pour Brandy,and enough of the cooking syrup to fill to the top,cover tightly.
- Allow the fruit to mellow for 1 week or so.
- Makes 2 Pint Jars
- For the Sabayon Sauce:
- After a week and you are ready to make your dessert.
- Place your will drained brandied figs on heatproof plates(5 to 6 per plate) and prepare the sauce.
- In double boiler over simmering water,mix the egg yolks,sugar,and sherry and whisk briskly until the mixture becomes thick and glossy and registers 170 degrees on a candy thermometer.
- Don't allow the water to boil,or the sauce will curdle.
- Pour the sauce over the brandied figs that you have placed on serving plates,sprinkle lightly with powered sugar and place under a very hot broiler until the top is lightly colored.
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