Glazed Figs with Malmsey Zabaglione and Orange Sauce

Peel the figs and cut into quarters. Heat the orange juice and dissolve the pectin in it. Allow to cool. Place the egg yolk with the sugar in a small metal bowl in a bain-marie and, stirring constantly with a whisk, add the wine. When the substance has reached about 3 times the original volume, stir in the liquid cream and beat vigorously. Pour some of the orange juice onto the plates. Make a decorative circle with the quartered figs and coat with the zabaglione. Place briefly under a hot grill to lightly brown the zabaglione.