Figs On Cognac Cream
Preheat the oven to 425F.
Carefully wash the figs and pat dry.
Cut off the stems and cut a cross into the base of the stem to a half inch above the base of the fig.
Carefully pull the four fig quarters outwards.
Place the fruits in a baking dish.
Sprinkle sugar in the openings of the figs and drizzle with the VOM FASS Cognac X.O.
Bake the figs in the middle rack of the oven for 10 to 15 minutes, until they are soft and the sugar is melted.
Take the figs out of the dish.
Mix the heavy cream in with the remaining juice, stir and pour equally on four dessert plates.
Place the figs on the cognac cream and chill in the refrigerator for about 30 minutes.
Before serving, garnish with mint leaves and sprinkle with confectioner's sugar.
- 12 ripe, purple figs
- 4 T. pure cane sugar
- 4 T. VOM FASS Cognac X.O.
- 1/2 cup heavy cream
- 8 fresh mint leaves
- confectioner's sugar to sprinkle
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