Main content

Grilled Figs With Toasted Almond Cream

Damien Pignolet’s irresistible dessert for fig lovers


  • 12 figs quartered

  • Maggie Beer's verjuice

  • 6 egg yolks

  • 300 ml thickened cream

  • icing sugar To sweeten

  • 2 tablespoons Almond Flakes


  • 1.

    The best dish for this recipe is a ceramic gratin dish, about 14 – 16cm diameter.

  • 2.

    Place the figs skin down in a flat dish and sprinkle liberally with verjuice.

  • 3.

    Leave for 30 minutes.

  • 4.

    Whip the cream to very soft peaks and combine thoroughly with the beaten egg yolks adding some of the verjuice and sugar to taste.

  • 5.

    Arrange the figs, 8 quarters in each gratin dish with some of the remaining juices.

  • 6.

    Coat with the cream and scatter with the almonds and place under a pre-heated griller to colour lightly.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings