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.