Brown Sugar Figs with Zabaglione

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Zabaglione (a light, fluffy Italian custard) is the perfect foil for rich, luscious figs. This dessert looks impressive, but it only takes a few minutes to prepare, and there's no baking involved. You can serve it on its own or with a simple cookie like biscotti.

Serves 6
  • 2 tbsp. butter
  • 4 tbsp. light brown sugar
  • 18 fresh black mission figs, cut in half lengthwise
  • ½ cup granulated sugar
  • 3 egg yolks
  • ⅓ cup Marsala wine
  • ¼ cup sliced almonds
Melt half of the butter in a 10" nonstick skillet over medium-high heat. Sprinkle in half of the brown sugar and stir to dissolve. Place half of the figs cut-side down and cook until they're nicely browned and slightly softened, flipping them briefly. Remove and place cut-side up in a wide, shallow serving dish. Set aside. Repeat with remaining butter, sugar and figs. Combine the granulated sugar, egg yolks, and wine in a large stainless steel bowl. Set the bowl over a pot one-quarter full of gently simmering water and whisk constantly for 8-10 minutes until the mixture has doubled in volume and is thick enough to hold its shape for 2 seconds when dribbled back onto the surface. Remove from heat and whisk slightly to cool. Pour the custard over the figs. Sprinkle with almonds.

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