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Serves: 4
I have an abundant Mission fig tree and this is one of my favorite dessert recipes! The baked figs with the syrupy Grand Marnier sauce is to die for. It is ready in minutes with very little prep time. Serve with Bokisch Sparkling Rosado or a glass of Cognac.
Ingredients
- 12 fresh figs
- ⅓ cup sugar + 1 Tbsp
- ⅓ cup water
- 1 Tbsp butter
- ¼ cup Grand Marnier + 1 Tbsp
- 2 Tbsp 151 Proof Rum (optional)
Instructions
- Prick the bottom of each fig.
- Place standing in a buttered oven proof small skillet.
- Sprinkle with sugar and add the water.
- Bake at 300, basting with pan juices, until tender...about 30 minutes.
- Transfer the skillet to the stovetop, add the Grand Marnier and let boil until it forms a syrup.
- Meanwhile make the whipped cream with the extra tablespoon of sugar and Grand Marnier.
- Remove from heat add the Rum and ignite on fire. Let flames subside and place into individual serving dishes with a dollop of whipped cream.
- Garnish with lavender or mint.
Notes
If you don't have 151 Proof Rum you can try to ignite with the Grand Marnier. Or, you can simply skip this step entirely!
Generously butter the baking dish or oven proof skillet. The more the butter, the better (that’s my Irish side speaking)!
Sprinkle with sugar…I always like to use my fun spoon collection whenever possible because it brings me joy! I bought this one a the Cathedral of Tortosa and it features the Virgin of Maria Cinta who is the Patron Saint of Pregnancy! This is why so many people in Markus’s family are named Maria Cinta!
Make homemade whipped cream with the sugar and another splash of Grand Marnier! YUM!
Garnish with dried lavender and serve with a sip of Grand Marnier or Cognac.
