Syllabub with Rosemary-Glazed Figs

Name: Syllabub with Rosemary-Glazed Figs
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams fresh figs (about 4 large), stemmed and quartered; 237 milliliters heavy cream, cold; 1 pinch Pinch of kosher salt; 1 Tbsp fresh lemon juice; 1 of Peel lemon; 6 inches long sprigs rosemary; 118 milliliters Sercial Madeira or Amontillado sherry; 118 milliliters sugar

If $1.59 per serving falls in your budget, Syllabub with Rosemary-Glazed Figs might be an excellent gluten free and vegetarian recipe to try. This recipe makes 4 servings with 361 calories, 2g of protein, and 23g of fat each. If you have amontillado sherry, heavy cream, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute.

Ingredients you will need

Cream

Sugar

Equipment you will use

Whisk

Bowl

Let stand in the fridge, about 1 hour.

Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.

Ingredients you will need

Rosemary

Salt

Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.

Ingredients you will need

Lemonade

Rosemary

Syrup

Figs

Equipment you will use

Bowl

Remove the lemon peel from the wine mixture.

Ingredients you will need

Lemon Peel

Wine

Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.

Ingredients you will need

Rosemary

Cream

Figs

Wine

Equipment you will use

Whisk