Tag Archives: figs

Caramelized Figs – two ways

Over the past year the fig has climbed through the ranks to make itself my favourite fruit. This is no doubt down to having access to the best figs I had eaten in Spain and then during my trip to Italy, indulging in unhealthy quantities of ‘fichi caramelatti’. Their versatility as an ingredient seems endless in their fresh and dried forms, their aesthetics unsurpassed, whilst the previous fig post I made has been my most visited

Caramelisation of these sugar-heavy fruits is quick and produces some complex flavours, for me the near burnt caramel flavour really sets off the fresh sweetness that remains in the untouched seeds inside. Eaten raw or cooked, figs lend themselves to a huge range of preparations and combinations so try and buy in bulk and experiment especially with some conserves or jams. In the UK they are especially expensive but I have been fortunate enough to buy some cheap crates from the Italian baker near me who also holds a passion for figs and thus buys some serious quantities which he puts to use in some amazing cakes. We are also currently waiting for the figs on the neighbours tree which hangs conveniently over the fence to ripen.

Caramelized Figs with Ricotta Ice Cream and Fig Biscotti

The idea for this came from a ‘gelateria’ I visited in Italy which offered a fantastic caramelized fig and ricotta flavour. I decided the texture of the figs is too good a thing to put in an ice cream so serving them separately was logical. I made this at a dinner for 16 and so decided that quantity of ice cream wasn’t feasible with the small machine at my disposable and so asked my favourite Italian shop to make a batch. It is cream based and with a little sugar, but I can’t find a recipe on the web which sounds up to scratch, it had a really creamy texture whilst internet versions seem more flaky.

The fig and walnut biscotti recipe is from the infamous Smitten Kitchen which in turn is lifted from the Batali ‘Babbo’ cookbook – they are really flavoursome and worth making just to eat on their own. I omitted the cloves and probably left them in the oven slightly too long.

To Caramelize the figs, simply halve and sprinkle with sugar. Place cut side down in a skillet over a high heat until caramelized.

Millefeuille of Prosciutto, Burrata and Caramelized Figs

This could be a lunch for one, or divided as an antipasto dish. The combination of silky prosciutto with creamy mozzarella and the sweet fig flavours is fantastic and I feel this is a lovely way to display them.

Caramelize the figs as above and get layering!

Black Figs with Serrano, Purple Basil and Balsamic

In the mighty world of hams in Spain, nothing surpasses the acorn eating, wild Iberico pigs that provide the cured meat world with ‘Jamon Iberico de Bellota’, to be served and consumed only in paper-thin, translucent slices. Despite it’s fame, as a student I can’t quite justify a price tag of around €90 per 100g of the stuff. However, I happily downgrade to Serrano whose silken texture; meaty yet fruity and floral flavour isn’t as rich as Iberico ham but whose uses are much more versatile without causing offence to any onlooking Spaniards. I’ve definitely eaten my fair share of these melt-in-the-mouth hams this year and fully intend on taking as much of a leg as possible to England.

To quote the godfather of Food Science, Harold Mcgee: “Hams are to fresh pork what long-aged cheeses are to fresh milk – a distillation, an expression of the transforming powers of salt, enzymes, and time”

Serrano (or parma etc) with figs is a tried and tested combination; flavours and textures readily complementing each other without any work required. It was something I ate regularly on arriving in September in time for fig season and have missed them ever since they disappeared from the market in October.  So I was very happy upon the appearance of these black figs, also known as giant figs which precede the smaller  varieties that arrive in August. Their fleshy interior isn’t red like many varieties but they have a wonderful flavour, not so syrupy but just sweet enough with some woody notes.

My ‘go-to’ man for herbs in the market introduced me to this purple basil which I believe is the Red Rubin variety. I had never seen such vividly coloured basil before. It has a lovely floral aroma, not quite as pungent as standard green basil, and has a bit of a citrus taste alongside the sweet basil flavour. I intend to make a ridiculously deep purple pesto with my next purchase.

The balsamic I used was of the ‘glaze’ kind, the overused, controversial plastic bottle stuff that any Italian would turn their nose up to. A raspberry balsamic glaze at that. But then I don’t think it is any worse than using a shop bought balsamic anyway. In Italy vinegars from Modena of quality are sold labelled with the age of the content, are syrupy in consistency (getting thicker the older they are) and extremely complex in flavour as they must be a minimum of 12 years old. Around 35 kilos of grapes are converted over time by acetification, fermentation, maturation, evaporation and other processes to produce 250ml of balsamic vinegar. So that ‘traditional balsmic of modena’ you get in your posh deli for £10 is most probably wine vinegar coloured with caramel and sweetened with sugar, with some young balsamic and cooked down grape must if you’re lucky. Unnecessary rant over.

Black Figs with Serrano, Purple Basil and Balsamic

Makes a great easy starter of antipasti

in-season figs

Serrano ham in paper-thin slices

purple basil or similar variety if unavailable

balsamic vinegar

Trim top hard stalk off the fig and cut a cross down to the midpoint of the fig. Press at the base of the fig at 4 points towards the centre so the top slits you made open up.

Wrap each fig with slice of ham and plate. Dress the fig and plate with the basil and vinegar. Serve