Broiled Honeyed Figs with Sabayon

Ingredients:

8 figs, cut in half
2 fresh rosemary springs
4 tbsp honey
3 eggs

Preparing:

Preheat the broiler to high.

Arrange the figs on the broiler pan.
Brush with half the honey and sprinkle over the rosemary.
Cook it for 8 minutes.

Whisk the eggs with the remained honey in a heatproof bowl.
Place over a pan of simmering water.
Beat it again for 10 more minutes.

Figs Baked in Wine Collioure

Ingredients:

16 well-ripened figs
100 g sugar
3 oz butter
500 ml red Collioure wine
2 cinnamon sticks
2 vanilla pods
1 thinly sliced orange
1 thinly sliced lemon
1 1/2 tbsp blackcurrant liqueur

Preparing:

Boil the wine in a saucepan.
Add the blackcurrant liqueur, the cinnamon sticks, the vanilla pods and the sliced orange and lemon.
Set aside to infuse for 5 hours.
Stain through a sieve and put to one side.

Cut the figs into quarters but leave them attached at the base.
Heat the butter and the sugar.
Add figs and cook over a low heat.
Add the wine infusion and continue to cook until the liquid has a syrup consistency.

Place the figs in separate dishes and drizzle with the syrup.

Fig Truffles

Ingredients:

4 sweetened and chopped figs
1/4 cup heavy cream
1/2 cup cookie crush
1 additional cup cookie crush
1/4 kg chocolate cover coffee Not 117 (melted)
1/3 margarine bar
1 teaspoon lemon rind

Preparation:

Mix the hot heavy cream with the melted margarine, the grated rind of the lemon, the figs and the melted cover of coffee #117.
Join it with the 1/2 cup of cookie crush.

Let cool for 15 minutes.

Make small balls and soon pass them through the additional cookie crush.
Serve them in capsules.