Three Ways to Caramelise Figs

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.

Similar recipes include Baked Figs with Thyme, Boozy Fits and Roasted Sweet Potato with Figs.

Browse all of our Fig recipes, or explore our Early Autumn dishes.

Continue reading “Three Ways to Caramelise Figs”

Caramelised Fig, Orange and Feta Salad

Caramelised figs are one of the great ways to use figs, especially later in the season when they are lusciously juicy and soft. Caramelised figs can be used in a whole range of sweet and savoury dishes. Here we pair them with oranges (also caramelised), feta, and, would you believe, pernod. A delicious, moreish salad.

Working with caramel may seem intimidating if you’ve not done it before, but in this case you needn’t worry; the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy. They won’t forgive you, though, if the caramel burns. So work quickly when the caramel reaches the desired colour and, when adding more sugar, don’t worry if not all of it has melted before adding the fruit. If I can do it, you can do it.

This has to be an Ottolenghi recipe, right? Layers of flavour, from sweet and sticky to aniseedy, to the bite of rocket and the comfort of oregano. I always feel free to massage his recipes for what we have available in the garden, fridge, pantry and kitchen bench. In this case, though, I made it pretty much the way he does. But if you’d like to check his recipe, it is in his book¬†Plenty More, or you can find it here.

Similar recipes include Three Ways to Caramelise Figs, Fig, Walnut and Goat Cheese Salad, Fig and Halloumi Salad, Fig and Fennel Salad, and Figs with Blue Cheese.

Browse all of our Fig recipes and all of our dishes from Plenty More. We are cooking our way through this book, and have written about our experiences. Or explore our Early Autumn recipes.

Continue reading “Caramelised Fig, Orange and Feta Salad”