Gratin de Figues

1. 1

   To make the syrup, bring the red wine, the granulated sugar, and the cinnamon stick to a boil in a saucepan.

2. 2

   Reserve a few tablespoons each of the mint, cilantro, and verbena, if using, and put all the rest in the boiling sugar and wine.

3. 3

   Continue boiling for 2 minutes.

4. 4

   While the syrup is cooking, score each fig with an X on the stem end.

5. 5

   Plunge the figs in the syrup, and let the fresh figs cook for about 2 minutes and the dried for 5 minutes.

6. 6

   Remove them with a slotted spoon, and cool.

7. 7

   Then cut each fig lengthwise into two pieces.

8. 8

   To make the sauce, stir together the confectioners sugar and the eggs in a small pan over medium heat, stirring vigorously until the mixture is thick and frothy.

9. 9

   Pour in the Sauternes, Marsala, or Prosecco and continue to beat for another minute or two, until thickened.

10. 10

    When ready to serve, preheat the broiler.

11. 11

    Put the figs in a shallow ovenproof dish.

12. 12

    Delicately spoon on the sauce, and put the dish under the broiler for 3 to 5 minutes, or until the figs begin to brown.

13. 13

    Then sprinkle with the slivered almonds, a pinch of cinnamon, and the remaining chopped mint, cilantro, and verbena.

* Per serving · 4 servings · Values may vary.

No additional tips available.