Baked Figs with Wine and Butter Sauce

Name: Baked Figs with Wine and Butter Sauce
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 1 dozen large ripe Black Mission or honey figs, washed; 1 dozen large ripe Black Mission or honey figs, washed; ½ cup granulated sugar; 1 cup sweet wine such as oloroso sherry, California Angelica or Essencia, Sauternes, or port of your choice; 1 cup sweet wine such as oloroso sherry, California Angelica or Essencia, Sauternes, or port of your choice; 1 cup sweet wine such as oloroso sherry, California Angelica or Essencia, Sauternes, or port of your choice; 1 cup sweet wine such as oloroso sherry, California Angelica or Essencia, Sauternes, or port of your choice; 1 cup sweet wine such as oloroso sherry, California Angelica or Essencia, Sauternes, or port of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This demands an excellent ice cream (see techniques and basic formula) flavored with 1½ teaspoons aniseeds and ¼ teaspoon powdered saffron, both infused in the mixture of cream and milk before cooking the custard.

Ingredients

2 tablespoons unsalted butter
1 dozen large ripe Black Mission or honey figs, washed
½

Europe
France
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F. Butter a stainless steel baking dish using all the butter. Cut each fig into ¼-inch-thick slices, without cutting through the stem and separating the slices; fan the slices so the figs can lie flat in the baking dish. Sprinkle with the sugar and