Grilled Figs with Almond Crisp and Verjuice Sabayon

20180331_221618Figs are in season here in Sydney and every store seems to have plump, juicy figs on display. We couldn’t resist any longer, and decided to try Maggie Beer’s grilled fig recipe. Simply glazing and grilling the figs is a great way to highlight the great quality produce. The Almond Crisp and Verjuice Sabayon add texture and tartness respectively, but don’t detract from the real star of this simple dessert.

We have adapted this recipe from one in Maggie Beer’s Maggie’s Verjuice Cookbook.

Serves four people.

Ingredients:

  • 6 ripe figs
  • 3 tsp vino cotto
  • 2 tsp extra virgin olive oil
  • mint leaves, to garnish (optional)

Almond Crisp:

  • 60g flaked almonds
  • 35g brown sugar
  • 25ml verjuice

Verjuice Sabayon:

  • 1 cup (250ml) verjuice
  • 2 egg yolks
  • 30g caster sugar

Method:

  1. Preheat oven to 180°
  2. Place the Almond Crisp ingredients in a bowl and toss to combine. Spread the mixture on a baking tray lined with baking paper. Bake for 18 minutes, rotating the tray halfway through the cooking time. Watch carefully in case the sugar burns. Once the almonds are a pale golden colour, remove the tray from the oven and set aside to cool. Break into shards.
  3. To make the sabayon, simmer the verjuice in a saucepan until reduced to 100ml. Set aside to cool. Fill a saucepan one-third full of water and bring to a simmer, then reduce the heat to low. Place the egg yolks and sugar in a heatproof bowl that fits over the saucepan without touching the water. Whisk the yolks and sugar together, slowly adding the cooled verjuice a little at a time. Continue whisking for around 8 minutes, or until the sabayon thickens to the point where it forms ribbons and holds its shape when lifted with a spoon. Remove from the heat and cover the surface with cling film.
  4. Preheat a barbecue plate or chargrill pan to high heat.
  5. Mix the vino cotto and olive oil together. Cut the figs in half lengthways and brush the cut surface with the vino cotto mixture. Place the cut sides down on the very hot chargrill pan, and cook until well caramelised, around 2-3 minutes.
  6. On one side of each plate, arrange three fig halves and a shard or two of the Almond Crisp. On the other side, place a dollop of sabayon, and smear across the plate. Alternatively, serve the sabayon in a ramekin on the side.

 

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