The beauty of caramelised figs is that they can be used in any sweet or savoury application. Serve just with icecream and scattered with toasted slivered almonds, for example. Or pair them with a Wintery rich dark pudding. Serve with yoghurt and drizzle with honey. Ricotta and marscapone, or a double cream, also make perfect accompaniments. Use them in a pavlova, or make a caramelised fig tart. Caramelise some oranges too and serve on top of a beautiful custard or autumnal trifle. Pair with some sweet French Toast. Bake them in a cake. Top your Tiramisu with them.
For savoury uses, serve in salads, accompany with blue cheese, goat’s cheese, creme fraiche, burrata or feta. Caramelise them with a little balsamic vinegar and use in sandwiches on dark rye bread with goat’s cheese and greens (I like radish greens straight from the garden). Make a salad with roasted sweet potato. Pair them in salads with pistachios, slivered almonds or hazelnuts. Make an almond butter dressing for a salad with rocket, watercress or baby spinach. Use them on bruschetta. They pair well with baked feta.
Here are 3 different ways to caramelise figs.
Caramelised Figs – Stove Top in the Pan
Place a large frying pan on a medium heat and 50g caster sugar scattered evenly across the base. Leave for 2 to 3 minutes until it turns a golden caramel; don’t stir the sugar at this stage. Once nice and golden add halved figs, cut side down. Cook for 2 minutes until starting to soften, then turn and cook for a further minute. Remove from the heat and serve.
Caramelised Figs – Stove Top with Caramelised Base
Place halved figs in a single layer in a large frying pan.
Combine 2 cups brown sugar, 0.5 cups water, 1 tspn cinnamon powder and 1 Tblspn butler in a small saucepan, bring to the boil and cook for 5 minutes. Brush liberally over the figs and pour the remaining syrup into the frying pan. Cook the figs over low heat until the syrup has caramelised and the figs are soft.
Caramelised Figs – Under the Grill
Arrange halved figs snugly inside a small baking tray, the cut side facing up. Sprinkle the figs with sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes or until the sugar has caramelised and the figs softened. Don’t put them closer to the grill or you risk burning them. Remove from the heat and serve.