Instructions: Preheat oven to 400 degrees.

Whisk together the egg yolks, sugar, 1/8 teaspoon cardamom, and the coriander in the top half of a double boiler. When the mixture is very thick and pale yellow, whisking constantly, slowly beat in the wine.

Place the top half of the double boiler over gently simmering water. Using a rubber spatula, clean the egg yolk mixture from the sides of the pan. Cook, whisking constantly, until the sabayon is very thick and light and will mound slightly when lifted with a spoon. This should take about 7 minutes. Remove the top half of the double boiler from the simmering water and place it in a bowl of lukewarm water to keep warm while you prepare the figs. (Note: You can prepare the sabayon some hours ahead of time and let it cool to room temperature. Before serving, warm it slightly by sitting the pan in lukewarm water as above.)

Place the honey and remaining cardamon in a small heavy-bottomed saucepan over low heat. Cook, stirring constantly, until the honey has just warmed. Remove from the heat and, using a pastry brush, lightly coat each fig with the seasoned honey. Place the figs, at least 1/2-inch apart, on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 5 minutes or until the figs are beginning to take on color and are nicely glazed.

To serve, spoon a pool of sabayon onto the center of each of six luncheon plates. Using the back of a spoon, gently spread the sauce out onto each plate to cover the bottom. Place 3 figs into the center of the plate and sprinkle some of the toasted pistachios over the top. Serve immediately.

This recipe yields 6 servings.

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