Rosemary- and Honey-Poached Figs with Lime Sabayon

Ingredients

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

Directions

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.