Rosemary- and Honey-Poached Figs with Lime Sabayon

Figs

 * 8 oz fresh figs (about 8 calimyrnas), halved
 * ½ cup honey
 * 1 tbsp fresh rosemary, chopped
 * 2 tbsp fresh lime juice

Sabayon

 * 4 large egg yolks
 * ½ cup strained rosemary syrup (which you'll get from the figs)
 * 1½ tsp grated lime zest, or to taste
 * 2 to 3 tbsp lime juice, or to taste
 * 2 tbsp rum
 * 4 lemon twists, for garnish, optional
 * 4 small sprigs rosemary, for garnish, optional

Figs

 * 1) Place the figs in a baking dish.
 * 2) Bring the honey and ½ cup water to a boil in a saucepan over high heat.
 * 3) Add the rosemary, reduce the heat to medium-low and cook until it is reduced to ½ cup.
 * 4) Add the lime juice, and cook until the mixture simmers, stirring frequently.
 * 5) Pour the syrup over the figs, stir and let cool completely.
 * 6) Refrigerate for 2 hours.
 * 7) Remove the figs from the syrup with a slotted spoon, and arrange them on dessert plates.
 * 8) Strain the syrup to get about ½ cup.

Sabayon

 * 1) Beat the egg yolks, rosemary syrup and lime zest together in a saucepan.
 * 2) Heat in a double boiler over simmering water, and beat for about 2 minutes.
 * 3) Beating constantly, gradually add the lime juice and rum.
 * 4) Continue beating constantly until the mixture is very foamy and thick and drops heavily from the whisk or beater.
 * 5) When it’s done, the sabayon should be pale yellow and feel warm to the touch.
 * 6) To serve, pour some sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.