Mar 25 / JW

Caramelized Figs with Vanilla Cinnamon Sabayon

Figs are everywhere right now, so I said “hey, self” what can I do with these suckers? Turns out, this is a good one for a last minute dessert. Sabayon, in case you are wondering, is sort of an eggy sweet whipped custardy sauce and basically would be devine over any type of fruit.

First, cut the figs in half, and place about a tablespoon of brown sugar over the figs (and preheat your oven to 225C). Then make a double boiler(a pan with about an inch of water, and a bowl that will fit snugly on top). Place egg yolks, sugar, vanilla and cinnamon in bowl and then start whisking!

fig4 300x225 Caramelized Figs with Vanilla Cinnamon Sabayon

Double Boiler

fig3 300x225 Caramelized Figs with Vanilla Cinnamon Sabayon

2 minutes later

You’ll see after a couple of minutes that the mixture thickens and doubles in volume. If it seems to be getting to hot just take the bowl off the double boiler. This only takes a couple of minutes, so you want to make sure the figs are already done.

Spoon sauce over figs and enjoy!

Here’s the Recipe:

Figs with Vanilla Cinnamon Sabayon

Prep Time: 2 months, inutes
Cook Time: 10-15 months, inutes
Ingredients
5 Figs, halved
1Tbl Brown Sugar
2 Tbl White Sugar
Pinch Cinnamon
1tsp Vanilla Paste
2 Egg Yolks
Cooking Directions
Cut figs in half, then sprinkle with brown sugar. Place in a 225C oven until golden, about 10 minutes
Mix remaining ingredients and place in double boiler. continuously whisk for about 5 minutes
When sauce is about double and have thickened, spoon over figs.