Baked Figs with Shaoxing Sabayon
8 ripe, black mission figs, quartered
3 egg yolks
2 tablespoons Shaoxing wine
3 tablespoons honey
1 teaspoon minced candied ginger
1 teaspoon fresh lemon juice
Preheat broiler. Place figs in oven-proof oval dishes. Over a bain marie, whisk yolks, Shaoxing wine, honey and ginger until thickened, taking care not to curdle eggs. Off the heat, whisk in lemon juice. Nap over figs and broil for about 1 minute, until lightly colored. Garnish with extra ginger and serve warm.
Ey Muscat de RivesaltesFrom Roussillon, France. Rich and velvety, with flavors of orange rind, lychee, peach and spice leading into a pleasantly bitter finish. Drink this on its own at the end of a meal or pair it with fresh fruit desserts, pastries and custard.