A Fig Sabayon Story with Chef Noémie

Because I’m dreaming of France’s September figs today…

Annalee in Italy

Just a regular Wednesday afternoon dessert at Les Secrets Gourmands de Noémie, an incredible French cooking school in Paris’ 17th arrondissement. This is one of the most extraordinary desserts I have ever had, I with my larger than life sweet tooth. The amaretto liqueur is an absolute necessary ingredient, and do not be shy with it. It may seem like a lot, but in truth the final product offers just a hint of its sweet, almond flavor. Noémie explained that it is necessary to have something to add fragrance to the dessert, whether that be a sweet wine like a sauterne or a dessert liqueur; whatever is available in your cupboard. If figs are not available, try plums, apricots, peaches, pears, cherries, or an assortment of fruits such as blackberries and blueberries.

Recipe by Noémie Fournier, Chef and Owner of Les Secrets Gourmands de Noemie

Ingredients (8 servings):

16 fresh figs

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