Recipe#11244
Title: Glazed Figs
From: mitchell@worldonline.nl (Terry Mitchell)Newsgroups: rec.food.recipes
Subject: Glazed Figs
Date: 16 Oct 1996 06:29:09 -0600
Message-ID: <5367og$lm5@mars.worldonline.nl>
Glazed figs with Malmsey Zabaglione and Orange Sauce
12 figs1/2 ltr. (1 pint) orange juice
2 tablespoons pectin
2 egg yolks
1 tablespoon sugar
100 ml. (3 1/2 fl oz) Malmsey wine
50 ml. (1 2/3 fl oz) liquid cream
Peel the figs and cut into quarters. Heat the orange juice and dissolve the
pectin in it. Allow to cool. Place the egg yolk with the sugar in a small metal
bowl in a bain-marie and, stirring constantly with a whisk, add the wine. When
the substance has reached about 3 times the original volume, stir in the liquid
cream and beat vigorously.
To serve : Pour some of the orange juice onto the plates. Make a decorative
circle with the quartered figs and coat with the zabaglione. Place briefly under
a hot grill to lightly brown the zabaglione.
Happy Cooking !!!
Terry Mitchell