Brandied Figs With Sabayon Sauce
From 22566 15 years agoIngredients
- For the Branded Figs: shopping list
- 2 Pounds Fresh or 1 Pound Dried,Halved Lengthwise(I prefer the fresh,but difficult to find sometimes) shopping list
- 1 Cup water(Not Tap,but Bottled) shopping list
- 2/3 Cups sugar shopping list
- 4 star anise shopping list
- 1 cinnamon stick shopping list
- 1 Cup brandy( the best that you can allow) shopping list
- For the Sabayon Sauce: shopping list
- 2 egg yolks shopping list
- 1 Tablespoon sugar shopping list
- 1/3 Cup sweet sherry shopping list
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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