The so-called Bordeaux round

From Yannick Colombie, the fig, roasted with reduced Banyuls vinegar, refreshed with lemony cow's milk curd & muscovado niacin .

Ingredients: for 6 servings

To make a fig confit, add minimal sugar to your fruit and let it simmer over low heat for 15-20 minutes, then refrigerate.
Next, make a reduced vinegar using red wine vinegar, muscovado sugar, Banyuls wine and let it cook gently overnight.
Brush this vinegar onto the fruit before baking at 180 degrees for 7 minutes and brush again when taking out of the oven.
Zest a yellow lemon into cow's milk curd.
Make a very thin gavotte tuile in the shape of a flower. The important thing is to have a very crispy and preferably thin tuile/biscuit.
For plating, place the lemon curd at the bottom of the plate, arrange the still warm roasted fruit and slices of fresh fig.
Add the fig compote to the center, a sorbet, sprinkle with muscovado sugar to "season the dessert" along with a little cooking juice from the roasted figs and the tuile to finish.

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Enjoy your meal.