Ingredients

• 2 fresh figs
• 2 tbsp clear honey
• 30g/1oz butter
• cubed
• 2 sprigs fresh thyme
• 2 free-range egg yolks
• 30g/1oz caster sugar
• 75ml/2½fl oz Sauternes wine
• 1 sprig fresh thyme

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the baked figs
• cut a cross into the top of each fig and squeeze the bottom slightly to open it out. Place in a gratin dish
• drizzle over the honey
• butter and thyme and bake for 6-7 minutes. Remove from the oven and set aside to cool slightly.
• For the sabayon
• place the egg yolks
• sugar and auternes into a bowl that fits snugly over a pan of gently simmering water and whisk constantly until the mixture thickenRemove from the heat and continue to whisk for a couple of minutes
• or until cooled slightly.
• To serve
• place the figs on a serving plate. Pour the sabayon over the figs. Using a blowtorch
• carefully caramelise the top of the figs. (Alternatively
• you could place in under the grill until caramelised.) Garnish with the sprig of thyme.