Figs au gratin with orange caramel sauce

Name: Figs au gratin with orange caramel sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2–3 Oranges; 100 g + 100 g sugar; 4 TABLESPOONS Aperol (Italian bitter liqueur;; 7-10 Tbsp alternatively orange juice); 8 ripe figs; 3 TABLESPOONS Butter; 2 Protein (Gr. M); 50 g crushed almonds; 2 TABLESPOONS flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp sugar stars

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2–3 Oranges
100 g + 100 g sugar
4 TABLESPOONS Aperol (Italian bitter liqueur;
7-10 Tbsp alternatively orange juice)
8 ripe figs
3 TABLESPOONS Butter
2 Protein (Gr. M)
50 g crushed almonds
2 TABLESPOONS flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp sugar stars

Directions

1
For the sauce, squeeze oranges and measure out 100 ml of juice. Caramelise 100 g sugar in a pan until golden brown. Pour in orange juice, boil the caramel loose and boil down for 5-10 minutes while stirring until syrupy.
2
Stir in the aperol. Let it cool down.
3
Wash the figs, dab dry and cut crosswise at the base of the stalk several times. Melt the butter and put it in an ovenproof dish. Put the figs in and press them apart slightly at the cut surface.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3).
5
Beat the egg whites until very stiff, adding 100 g of sugar at the end. Sprinkle in ground almonds. Fill the figs with almond paste. Sprinkle with almond flakes and dust with icing sugar.
6
Bake in a hot oven for 5-8 minutes. Serve the orange sauce with the figs. Possibly sprinkle with sugar stars.