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    Balsamic-Glazed Grilled Figs with Velvety Sabayon

    clock-icon20 minutes
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    Pixicook editorial team

    A delightful dessert featuring grilled figs glazed with balsamic reduction, served with a velvety sabayon and topped with crumbled amaretti.

    Ingredients for Balsamic-Glazed Grilled Figs with Velvety Sabayon

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Balsamic vinegar

    cups

    Substitute chevron-down

    Ripe Figs, halved lengthwise

    each

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Classic Sabayon

    cups

    Substitute chevron-down

    Amaretti, crumbled

    each

    Substitute chevron-down

    How to Make Balsamic-Glazed Grilled Figs with Velvety Sabayon

    1. Reduce Balsamic Vinegar

    Pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium heat. Let it cook for about 5 to 7 minutes until it reduces and thickens, becoming a rich and glossy glaze.

    2. Prepare Grill or Broiler

    Prepare your grill or broiler. If using a charcoal or gas grill, ensure the fire is ready when you can hold your hand about 4 inches (10 cm) above the rack for 4 seconds comfortably. Preheat the broiler to a high heat setting if using the broiler.

    3. Coat and Sugar Figs

    In a medium bowl, gently toss the halved figs with the canola oil, ensuring each fig is lightly coated. Arrange the figs cut-side up on a large rimmed baking sheet and sprinkle them evenly with the granulated sugar.

    4. Grill or Broil Figs

    Place the figs on the grill rack or under the broiler. Grill or broil them for about 7 to 9 minutes until the figs soften and the sugar starts to bubble and caramelize.

    5. Serve Figs with Sabayon

    Transfer the grilled figs to a serving platter. Drizzle the balsamic reduction over the warm figs. Spoon the velvety Classic Sabayon generously over the figs and sprinkle the crumbled amaretti on top.


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