Recipe

Brandied Figs With Sabayon Sauce Recipe

	22566 / All my dishes 1 year, 4 months ago With a little advanced preparation,you will have a nice ,simple ,clean ,fancy,dessert. Prep:45m Cook:20m Servings:46	22566
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mystic_riv

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Ingredients

For the Branded Figs:

2 Pounds Fresh or 1 Pound Dried,Halved Lengthwise(I prefer the fresh,but difficult to find sometimes)

1 Cup Water(Not Tap,but Bottled)

2/3 Cups Sugar

4 Star Anise

1 Cinnamon Stick

1 Cup Brandy( the best that you can allow)

For the Sabayon Sauce:

2 Egg Yolks

1 Tablespoon Sugar

1/3 Cup Sweet Sherry

Directions

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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Comments

momo_55grandma 1 year, 4 months ago said:
Interesting different desert thanks

elgab89 1 year, 4 months ago said:
Wow! This one is really nice and I have to try it! Saved it!

capedread 1 year, 3 months ago said:
Fantastic,not sure if I can wait a week, lol

mystic_river1 1 year, 3 months ago said:
How I wish i could get fresh figs. Had a fig tree in our back yard in NY when I was a kid. Ate 'em right off the tree. Grrreat recipe! thanks and of course, high high 5!

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