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 ===
# 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.
=== 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.
# To serve, pour some sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.
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Category:Dessert Recipes
Category:Lime Recipes
Category:Rosemary Recipes
Category:Lime juice Recipes
Category:Egg yolk Recipes
Category:Honey Recipes
Category:Fig Recipes
Category:Rum Recipes