INGREDIENTS
- 8 ripe fresh figs, halved
- 4 tablespoons honey, divided
- 2 fresh rosemary sprigs, leaves finely chopped (optional)
- 3 eggs
METHOD
- Caramelize the figs with honey
- Preheat broiler to high.
- Arrange figs, cut-side up, on the broiler rack.
- Brush with 2 tablespoons honey.
- Sprinkle chopped rosemary over, if using.
- Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize.
- Make the sabayon
- Lightly whisk the eggs with the remaining honey in a large, heatproof bowl.
- Place the bowl over a saucepan of simmering water.
- Beat the eggs and honey together for about 10 minutes, or until pale and thick.
- Serve
- Place 4 fig halves on 4 serving plates.
- Add a generous spoonful of the sabayon.
- Serve immediately.
RECIPES
- A Fig Sabayon Story with Chef Noémie
- BROILED HONEYED FIGS WITH SABAYON
- Figs and Sabayon à la Julia Child
- Figs with Champagne Sabayon Recipe
- Grilled Figs with Sabayon
- Honey roast figs with sabayon
- Quick Sauternes Sabayon with Honey Roasted Figs
- Rosemary- and Honey-Poached Figs with Lime Sabayon
- Venetian Figs with Zabaglione – Life in Italy
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