Figs au gratin on port wine sauce

Name: Figs au gratin on port wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 225 g Sugar; 200 ml Orange juice; 100 ml red port wine; 40 g Butter; 10-12 Figs; 2 Protein (size M); 1 pinch Salt; 50 g crushed almonds; 2 TABLESPOONS flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp possibly sugar stars

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

225 g Sugar
200 ml Orange juice
100 ml red port wine
40 g Butter
10-12 Figs
2 Protein (size M)
1 pinch Salt
50 g crushed almonds
2 TABLESPOONS flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp possibly sugar stars

Directions

1
Caramelise 125 g sugar in a pan. Add juice and port wine. Boil the caramel loose and boil it down for approx. 5 minutes until slightly syrupy. Let it cool down. Melt butter. Wash the figs, dab dry and cut several times crosswise at the base of the stalk. Put butter in a casserole dish and place figs in it. Press the figs carefully apart. Beat egg whites and salt until stiff. Add 100 g sugar and beat the mixture until very stiff. Fold in ground almonds and fill into a piping bag with perforated spout. Pour the mixture into the figs. Sprinkle with almond flakes and dust with icing sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes. Serve the sauce with the figs. Sprinkle with sugar stars if desired
2
With 6 people:
3
30 minutes waiting time