CARAMELIZED FIGS WITH RICOTTA
Slow cooking benefits not only meat: it allows fruit to develop its natural sugars too. The figs here are basted in a balsamic vinegar caramel and then roasted gently in the oven. True, we’re talking about 15 minutes here, not several hours, but it is still enough to transform the fruit. Serve with ricotta to keep the dish light.
Servings
4
Servings
4
Ingredients
TO SERVE
Instructions
  1. Preheat the oven to 350°F.
  2. Remove the leaves from all but one end of each rosemary sprig and trim a point at the other. Use the pointed end to pierce through the figs, inserting horizontally through their tops, about ½ inch below the stalk. Thread 3 figs onto each sprig.
  3. Place the threaded figs on a plate and dust generously with confectioners’ sugar. Drizzle with 1 tablespoon of the balsamic vinegar.
  4. Heat an ovenproof frying pan on the stovetop and add the granulated sugar in an even layer. Cook for 3–4 minutes until the sugar has completely melted and is starting to caramelize. As soon as it begins to take on a dark golden color, remove it from the heat and whisk in the butter. Add the remaining balsamic vinegar and 2 tablespoons of water and whisk to combine.
  5. Add the figs to the pan and baste with the caramel until well coated. Place the figs in the preheated oven and cook for 10–15 minutes, basting now and again as they cook.
  6. Place the figs on a serving plate, spooning over the caramel from the pan. Serve immediately with a spoonful of ricotta, toasted almonds, and a sprinkling of lemon zest.