Glazed Figs with White Wine Sabayon

Place the figs in a suitable ovenproof casserole dish upright and as close together as possible. Prick each fig several times all around with a fork and brush well with honey. Sprinkle with lavender flowers or cloves and pour in just enough water to cover the bottom of the dish. Place the baking dish in the oven preheated to 160 °C and bake the figs for about 30 minutes. Meanwhile, for the sabayon, slowly heat the white wine in a saucepan. Add the lemon zest together with the sugar. Gradually add the egg yolks, whisking constantly over a moderate heat until the mixture is smooth and creamy. Remove from heat and serve with the glazed figs while still warm, or cool in a bowl filled with ice cubes while stirring constantly. Remove the finished figs from the oven and let cool slightly. Arrange on plates, pour over the remaining liquid and garnish with the sabayon.

Preparation Tip:

Baking temperature: 160 °C Baking time: approx. 30 minutes TIP: This dessert can be made even faster and more suitable for really hot summer days if you serve a large portion of vanilla ice cream with the figs instead of the sabayon.

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