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.
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