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Grilled figs

When the fig season has started, you better enjoy it to the fullest. These deliciously sweet summer fruits are a great addition to homemade sabayon: which is called zabaglione in Italy. This is a fluffy dessert made with egg yolks and (mostly) Marsala wine. Due to its fresh and sweet flavour it’s a perfect dessert. And no worries: it’s made faster than you think. 

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  • 4 persons
  • 20
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

Christmas is not only the best season of the year, but also the tastiest. Whether you stand in the kitchen for hours to put an outstanding meal on the table or just keep it low-key and easy as possible: at Oil & Vinegar you’ll find everything to make your Christmas dinner special. And you can even do that with only one product.

  • 8 figs
    3 tbsp sugar
    1/3 cup Strawberry pulp vinegar
    4 eggs
    4 tbsp white marsala wine

  • Remove the stems from the fi gs and cut the tops lengthwise. Place the fi gs in an
    oven dish or a cast-iron pan and sprinkle them with sugar. Then sprinkle the fi gs
    with 3½ tbsp strawberry vinegar. Place the dish on the grill or in the oven and
    roast the fi gs for approximately 10 minutes.

    Then make the sabayon. Separate the eggs and mix the egg yolks with the
    leftover 2 tbsp strawberry vinegar and the white Marsala. Whisk the mixture in
    a double boiler until light and airy. Pour the sabayon over the fi gs and serve.

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