Figs are in season in Sydney now and are beautiful, plentiful and well priced. Green figs are the most common variety found but you can sometimes get your hands on those beautiful black figs which looks so spectacular on their own, or caramelized with sugar and balsamic vinegar as I did in a post last year.
I cooked them again last night – using green figs this time. I ate half for dessert and I am looking forward to finishing the rest with muesli for breakfast.
Here is the original post.
The recipe is based on something from Gordon Ramsay’s Ultimate Cookery Course. The caramelisation of the figs comes from creating a toffee syrup and adding butter and balsamic vinegar.
4 firm black figs
2 tbs icing sugar
2 tbls balsamic vinegar
4 tbs caster sugar
20 g butter, divided into knobs
Preheat the oven to 160 degrees C.
Place figs in a bowl and sprinkle with icing sugar. Drizzle over 1tablespoon of balsamic vinegar. Roll the figs in the icing sugar and balsamic to make sure they are well covered.
Melt the caster sugar in an oven proof dish or frying pan over a low heat. The sugar will melt and turn a deep caramel colour. Be careful not to stir the sugar as it will crystallize.
Add the knobs of butter, stirring carefully to amalgamate. Add the other tablespoon of balsamic and 1 tablespoon of water. Carefully taste – the sauce is hot – and add a little more vinegar if the sauce needs more piquancy, or a little more water if the sauce is too thick.
Add the figs and gently baste with the liquid.
Place the dish in the preheated oven for 15 minutes.
Baste the figs a couple of times during cooking.
Serve warm or at room temperature with thick cream for dessert or yoghurt for breakfast.