Figs au gratin with port wine sauce

Name: Figs au gratin with port wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 125 g + 100 g sugar; 200 ml apple juice; 100 ml red port wine; 2 TABLESPOONS soft butter; 10–12 fresh figs; 2 Protein; 7-10 Tbsp Salt; 50 g crushed almonds; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar and possibly sugar stars

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

125 g + 100 g sugar
200 ml apple juice
100 ml red port wine
2 TABLESPOONS soft butter
10–12 fresh figs
2 Protein
7-10 Tbsp Salt
50 g crushed almonds
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar and possibly sugar stars

Directions

1
Caramelise 125 g sugar in a frying pan. Add apple juice and port wine. Cook the caramel while stirring until everything is dissolved. Then boil down slightly syrupy for about 5 minutes. Let it cool down.
2
Grease a not too large casserole dish with the butter. Wash the figs and dab dry. Make several cross incisions at the base of the stalk and carefully press them apart. Place the figs in the casserole dish.
3
Beat the egg white and 1 pinch of salt until stiff. Let 100 g sugar trickle in. Fold in the almonds. Pour the mixture into a piping bag with a perforated spout and squirt into the figs.
4
Sprinkle figs with almond flakes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 5-8 minutes. Dust with icing sugar and decorate with sugar stars. Serve with port wine sauce.