You might serve this for dessert, but wouldn’t this grace a summer brunch menu too
- 8 oz. fresh figs (about 8 Calimyrnas), halved
- 1/2 cup honey
- 1 Tbs. fresh rosemary, chopped
- 2 Tbs. fresh lime juice
- 4 large egg yolks
- 1/2 cup strained rosemary syrup
- 1 1/2 tsp. grated lime zest, or to taste
- 2 to 3 Tbs. lime juice, or to taste
- 2 Tbs. rum
- 4 lemon twists, for garnish, optional
- 4 small sprigs rosemary, for garnish, optional
To make the Figs: Place the figs in a baking dish. Bring the honey and 1/2 cup water to a boil in a saucepan over high heat.
Add the rosemary, reduce the heat to medium-low and cook until it is reduced to 1/2 cup.
Add the lime juice, and cook until the mixture simmers, stirring frequently. Pour the syrup over the figs, stir and let cool completely. Refrigerate for 2 hours. Remove the figs from the syrup with a slotted spoon, and arrange them on dessert plates. Strain the syrup to get about 1/2 cup.
To make the Sabayon: Beat the egg yolks, rosemary syrup and lime zest together in a saucepan. Heat in a double boiler over simmering water, and beat for about 2 minutes. Beating constantly, gradually add the lime juice and rum. Continue beating constantly until the mixture is very foamy and thick and drops heavily from the whisk or beater. When it’s done, the Sabayon should be pale yellow and feel warm to the touch.
To serve, pour some Sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.
- Calories: 250
- Carbohydrate Content: 48 g
- Cholesterol Content: 205 mg
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 10 mg
- Sugar Content: 44 g