Sauteed Figs with Roasted Almonds and Cream Mousseline

To make the sugar-roasted almonds, preheat an oven to 350 degrees F. In a small saucepan, combine the granulated sugar and water and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Spread the almonds on a baking sheet. Drizzle with the sugar-water syrup and stir well to coat the almonds. Roast, stirring every 5 minutes, until the almonds are pale golden brown, about 5 minutes. (You should have about 1 cup.) Set aside.

To make the cream mousseline, prepare the crème anglaise and set aside. Pour the heavy cream into a large bowl and whisk vigorously until it forms soft peaks. Then add the crème anglaise and whisk until combined. Set aside.

To prepare the figs, in a large sauté pan over high heat, melt the butter. As soon as the butter starts to sizzle, add the fig halves and sprinkle with the brown sugar. Sauté, turning the figs gently, until they begin to turn golden brown, 3-5 minutes. Remove from the heat.

Spoon the heavy cream mixture into 4 shallow serving bowls, dividing it equally. Then spoon an equal amount of the figs into the center of each bowl.

Sprinkle evenly with about 2/3 cup of the sugar-roasted almonds; reserve the remaining almonds for another use. Then sprinkle lightly with confectioners’ sugar. Serve immediately.