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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.

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