I love good figs, dessert, and fire. This dessert combines all three of them, turning figs and fire into pure deliciousness.
We live in the San Francisco bay area, and so have access to an overabundance of figs when the neighborhood trees ripen. I'm always looking for more good ways to eat or preserve figs to ensure we make the most of this short season.
Step 1: Tools and Ingredients
smear of butter
12-20 ripe figs (not too squishy - we'll be baking them)
1/3 cup sugar
1/2 cup water
1/4 cup Grand Marnier, Cointreau, or other orange liquor (or interesting liquor of your choice, 80proof or higher)
1 cup heavy cream
1 tablespoon liquor (same type as above)
2 tablespoons sugar
8 inch fry pan, oven and stove safe (or similarly-sized pan)
electric mixer or beaters
rubber spatula (optional but handy)