Baked Figs with Cream Sauce (Stewed Figs with Cream)

Precise the oven temperature to moderate (180º)

Wash the figs carefully and place them in a refractory dish

Drip the wines and rum on top

Sprinkle with sugar and add lemon zest pieces

Cover the dish or wrap it with aluminum foil

Put it in the preheated oven for 25 minutes

Remove 3 figs and reserve

Cover the dish again with the remaining figs and put it back in the oven for another 20 minutes, or until the figs are cooked but still retain their shape (the oven time depends on the maturity of the figs)

Remove the dish from the oven and let it rest, covered, for 1 hour

Remove the figs with a slotted spoon

Let them cool completely

Put the fig cooking liquid on low heat and cook until the mixture is reduced to a thick syrup consistency (takes about 1 hour more or less)

Prepare the cream: put water in a saucepan over medium heat

Place eggs in a bowl that can be taken to the warm water bath

Mix sugar, cornstarch, and butter or flour with a wooden spoon until well combined

Remove from heat just before boiling

The cream should be thick enough to cover the back of a spoon

Do not let it boil

Stir occasionally for 2-3 minutes

Let the cream cool completely

Prepare individual plates by placing 2 figs on each plate

Place an annular ring of cream around and a tablespoon of syrup on top

Serves 6.