Rosemary- and Honey-Poached Figs with Lime Sabayon

• 8 oz. fresh figs (about 8 Calimyrnas), halved
• 1/2 cup honey
• 1 Tbs. fresh rosemary, chopped
• 2 Tbs. fresh lime juice
• 4 large egg yolks
• 1/2 cup strained rosemary syrup
• 1 1/2 tsp. grated lime zest, or to taste
• 2 to 3 Tbs. lime juice, or to taste
• 2 Tbs. rum
• 4 lemon twists, for garnish, optional
• 4 small sprigs rosemary, for garnish, optional

1. To make the Figs: Place the figs in a baking dish.
2. Bring the honey and 1/2 cup water to a boil in a saucepan over high heat.
3. Add the rosemary, reduce the heat to medium-low and cook until it is reduced to 1/2 cup.
4. Add the lime juice, and cook until the mixture simmers, stirring frequently.
5. Pour the syrup over the figs, stir and let cool completely.
6. Refrigerate for 2 hours.
7. Remove the figs from the syrup with a slotted spoon, and arrange them on dessert plates.
8. Strain the syrup to get about 1/2 cup.
9. To make the Sabayon: Beat the egg yolks, rosemary syrup and lime zest together in a saucepan.
10. Heat in a double boiler over simmering water, and beat for about 2 minutes.
11. Beating constantly, gradually add the lime juice and rum.
12. Continue beating constantly until the mixture is very foamy and thick and drops heavily from the whisk or beater.
13. When its done, the Sabayon should be pale yellow and feel warm to the touch.
14. To serve, pour some Sabayon over the figs, and garnish with a lemon twist and a sprig of rosemary.

fresh figs, honey, fresh rosemary, lime juice, egg yolks, rosemary syrup, lime zest, lime juice, rum, lemon twists, rosemary

Taken from www.vegetariantimes.com/recipe/rosemary-and-honey-poached-figs-with-lime-sabayon/ (may not work)