Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Figs
- 8 oz. fresh figs (about 8 Calimyrnas), halved
- 1/2 cup honey
- 1 Tbs. fresh rosemary, chopped
- 2 Tbs. fresh lime juice
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- Sabayon
- 4 large egg yolks
- 1/2 cup strained rosemary syrup
- 1 1/2 tsp. grated lime zest, or to taste
- 2 to 3 Tbs. lime juice, or to taste
- 2 Tbs. rum
- 4 lemon twists, for garnish, optional
- 4 small sprigs rosemary, for garnish, optional
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Directions
1. To make the Figs: Place the figs in a baking dish. Bring the honey and 1/2 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 1/2 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 1/2 cup.
2. To make the Sabayon: 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.
3. To serve, pour some Sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.