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Help, figs fall when near-ripe
How about chocolate-dipped figs, and more? California Figs has a booklet, also online: http://www.californiafigs.com/recipes/index.html Kira Dirlik wrote: Suggestion: Talking about carmelized figs and calfoutis.... how about some fig recipes? I tend to make only jam, or eat them fresh off the tree. Cheers, Kira |
#17
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Caramelized Figs
It's one of those things I've had in a restaurant and came up with a way
to do them myself. Sorry it's not more precise but like many people, I eyeball things and am notoriously bad about not writing anything down. melt 3 - 4 T butter and add 3 - 4 T sugar cook until sugar is carmelized, toss in figs and cook until they are hot and coated with caramel. When I first started doing this, it was way before there was such a thing as the WWW to search for recipes such as this. from epicurious: figs trimmed and halved lengthwise 3 tablespoons turbinado sugar such as Sugar in the Raw or packed light brown sugar, forced through a sieve place figs, cut side up in flame proof dish, Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes. Anyway you do it, served over ice cream is to die for. Unfortunately, they rarely make it to dessert if we're having pork tenderloin. -- Susan shsimko[at]duke[dot]edu |
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