Roasted Figs with Gorgonzola, Balsamic Vinegar and Black-Pepper Zabaglione
Cuisine: Italian
Author: Stuart Brioza
  • 1 Cup heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 Cup vin santo wine
  • 1 Tablespoon Balsamic vinegar
  • 12 ripe figs
  • 1/4 pound Gorgonzola or blue-veined cheese
  • 1 teaspoon cracked black pepper
  1. In a medium bowl, whip cream to stiff peaks; cover and refrigerate.
  2. In stainless-steel bowl, whisk egg yolks with sugar, vin santo and balsamic vinegar. Place bowl over a saucepan of simmering water or transfer to top of double boiler and whisk vigorously. Continue whisking over simmering water until thick and foamy.
  3. Remove from heat; continue whisking until cool. Gently fold mixture into whipped cream; chill 30 minutes.
  4. While zabaglione chills, stuff figs: use sharp knife to cut an X on tops of 8 figs and gently squeeze open; add 1/2 ounce cheese to each. Bake in heated 375 degrees F oven 8 to 10 minutes.
  5. To plate, place a roasted fig in center of plate and spoon zabaglione around it. Slice remainder of figs and arrange on plate.
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