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Roast Figs and Moscato Sabayon / Zabaglione

By Angela Hartnett
Serves 4 -6

12 ripe figs, peeled

1 litre good red wine, such as a Barbera d’Alba
500ml ruby port
50g sugar

For the sabayon (see also Zabaglione)
6 egg yolks
200ml sugar
200ml Moscato wine

1. Add the red and port wine to a pan with the sugar and reduce to a light syrup.

2. Peel the figs, heat in the syrup. Cook until the syrup starts caramelizing and coating the figs (3-4 mins)

3. To make the sabayon, mix all the ingredients together and cook over a Bain Marie constantly whisking.

Note: Figs can be eaten with the skin intact - cut in half to stew.

Roast figs with honey and Marsala

From Nigel Slater's Simple Suppers
Serves 4

8 large fresh figs
2 tbsp or so runny honey
splash or two Marsala wine (port or Madeira work equally as well)
ready-made vanilla ice cream, to serve

Preheat the oven to 200C/400F/Gas 6.

Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish.

Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes.

Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone.