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Chez Borivage

Iced Wine Sabayon with figs and pistachios

Category: Desserts and others

  • 8 fresh figs
  • ¼ cup orange juice
  • 30 g sugar
  • Zest of one orange
  • 150 g of shelled pistachios
  • 2 egg yolks
  • 60 g sugar
  • ¼ cup Ice Wine (can be substituted with Monbazillac or Pineau des Charentes)

Cut the figs in 4. In a saucepan, bring the orange juice, sugar and orange zest to a boil. Add the figs and let simmer for a few minutes. Place the figs in individual serving plates and sprinkle with the pistachios.

Sabayon preparation: Place the egg yolks in a stainless steel bowl. Add the sugar and wine. Start by whisking the mixture then place it in a bain-marie while continuing to whisk until it thickens and becomes creamy. Remove from the heat and spread evenly over the figs and pistachios.

Place it under the broiler to give it a nice color or use a torch. Serve hot with a glass of ice wine or champagne.

Bon appétit!
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