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Print this Recipe    Glazed Figs

Glazed figs with Malmsey Zabaglione and Orange Sauce

12 figs
1/2 ltr. (1 pint) orange juice
2 tablespoons pectin
2 egg yolks
1 tablespoon sugar
100 ml. (3 1/2 fl oz) Malmsey wine
50 ml. (1 2/3 fl oz) liquid cream

Peel the figs and cut into quarters. Heat the orange juice and
dissolve the pectin in it. Allow to cool. Place the egg yolk with
the sugar in a small metal bowl in a bain-marie and, stirring
constantly with a whisk, add the wine. When the substance has
reached about 3 times the original volume, stir in the liquid cream
and beat vigorously.

Pour some of the orange juice onto the plates. Make a decorative
circle with the quartered figs and coat with the zabaglione. Place
briefly under a hot grill to lightly brown the zabaglione.

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