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