An incredible blending of juxtaposed flavors is created in Roasted Figs with Gorgonzola, Balsamic Vinegar and Black-Pepper Zabaglione. Molto bene!

The concept of savory ingredients in sweets is nothing new in Italian cuisine. The spice of black pepper and the tang of vinegar only serve to enhance the natural sweetness of caramelized fruit. A perfect juxtaposition of ingredients to make a delightful dessert.

Roasted Figs with Gorgonzola, Balsamic Vinegar and Black-Pepper Zabaglione
 
Author:
Recipe type: Desserts
Cuisine: Italian
Serves: 8
Ingredients
  • 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
Instructions
  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.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.