- 8 oz fresh figs (about 8 calimyrnas), halved
- ½ cup honey
- 1 tbsp fresh rosemary, chopped
- 2 tbsp fresh lime juice
- 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
- Place the figs in a baking dish.
- Bring the honey and ½ cup water to a boil in a saucepan over high heat.
- Add the rosemary, reduce the heat to medium-low and cook until it is reduced to ½ cup.
- Add the lime juice, and cook until the mixture simmers, stirring frequently.
- Pour the syrup over the figs, stir and let cool completely.
- Refrigerate for 2 hours.
- Remove the figs from the syrup with a slotted spoon, and arrange them on dessert plates.
- Strain the syrup to get about ½ cup.
- Beat the egg yolks, rosemary syrup and lime zest together in a saucepan.
- Heat in a double boiler over simmering water, and beat for about 2 minutes.
- Beating constantly, gradually add the lime juice and rum.
- Continue beating constantly until the mixture is very foamy and thick and drops heavily from the whisk or beater.
- When it’s done, the sabayon should be pale yellow and feel warm to the touch.
- To serve, pour some sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.
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