Figs on Cognac Cream

For the figs on cognac cream, preheat the oven to 220 °C. Carefully rinse and dry the figs. Cut the stem into small pieces, score the figs crosswise on the stem to about 1 cm above the bottom and gently pull them apart.

Place the fruit in a baking dish. Sprinkle sugar in the opening of the figs, drizzle with cognac. Bake the figs in the oven (center) for 10 to 15 minutes, until they are soft and the sugar has melted.

Remove the figs from the mold. Mix the resulting juice with the double cream, arrange on two plates and place the figs on top.

Chill the dessert in the refrigerator for about half an hour. To serve, garnish with mint leaves and dust the figs on cognac cream with powdered sugar.

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