| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Egg yolks |
| 1/4 |
c |
Superfine sugar |
| 1/4 |
ts |
Ground cardamom |
| 1/8 |
ts |
Ground coriander |
| 1/2 |
c |
Riesling; Gerwurtztraminer, |
|
|
; or a slightly sweet |
|
|
; dessert wine |
| 1/2 |
c |
Lavender scented honey |
| 18 |
|
Fresh figs; well washed and |
|
|
; dried |
| 1/4 |
c |
Chopped toasted pistachios |
INSTRUCTIONS
Preheat oven to 400 degrees.
Whisk together the egg yolks, sugar, 1/8 teaspoon cardamom, and the
coriander in the top half of a double boiler. When the mixture is very
thick and pale yellow, whisking constantly, slowly beat in the wine.
Place the top half of the double boiler over gently simmering water. Using
a rubber spatula, clean the egg yolk mixture from the sides of the pan.
Cook, whisking constantly, until the sabayon is very thick and light and
will mound slightly when lifted with a spoon. This should take about 7
minutes. Remove the top half of the double boiler from the simmering water
and place it in a bowl of lukewarm water to keep warm while you prepare the
figs.
Note: You can prepare the sabayon some hours ahead of time and let it cool
to room temperature. Before serving, warm it slightly by sitting the pan in
lukewarm water as above.
Place the honey and remaining cardamon in a small heavy bottomed saucepan
over low heat. Cook, stirring constantly, until the honey has just warmed.
Remove from the heat and, using a pastry brush, lightly coat each fig with
the seasoned honey.
Place the figs, at least 1/2-inch apart, on a baking sheet lined with
parchment paper. Place in the preheated oven and roast for 5 minutes or
until the figs are beginning to take on color and are nicely glazed.
To serve, spoon a pool of sabayon onto the center of each of six luncheon
plates. Using the back of a spoon, gently spread the sauce out onto each
plate to cover the bottom. Place 3 figs into the center of the plate and
sprinkle some of the toasted pistachios over the top. Serve immediately.
Converted by MC_Buster.
Per serving: 906 Calories (kcal); 23g Total Fat; (21% calories from fat);
18g Protein; 174g Carbohydrate; 851mg Cholesterol; 38mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028
Converted by MM_Buster v2.0n.
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