Baked Figs with Grand Marnier and Whipped Cream

• 12 fresh figs
• 1/3 cup plus 2 tablespoons sugar
• 1/2 cup water
• 1/4 cup plus 1 tablespoon Grand Marnier or other orange-flavored liqueur
• 1 cup chilled heavy cream

1. Preheat oven to 300F.
2. Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet.
3. Sprinkle figs with 1/3 cup sugar, then add water to dish.
4. Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes.
5. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat.
6. Remove from heat and carefully ignite pan juices.
7. After flames subside, juices should be syrupy.
8. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
9. Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
10. Serve figs, warm or at room temperature, with syrup and cream.

fresh figs, sugar, water, grand marnier

Taken from www.epicurious.com/recipes/food/views/baked-figs-with-grand-marnier-and-whipped-cream-107036 (may not work)