Baked Figs with Grand Marnier and Whipped Cream

1. 1

   Preheat oven to 300F.

2. 2

   Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet.

3. 3

   Sprinkle figs with 1/3 cup sugar, then add water to dish.

4. 4

   Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes.

5. 5

   Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat.

6. 6

   Remove from heat and carefully ignite pan juices.

7. 7

   After flames subside, juices should be syrupy.

8. 8

   If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.

9. 9

   Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.

10. 10

    Serve figs, warm or at room temperature, with syrup and cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.