I've been trying so hard not to write another Gordon Ramsay recipe, but I just can't help it, these are too great to not share!
I love meals that look impressive, but that are actually really easy to make. It was my Husband and my anniversary this week and even though we didn't exchange presents, I did want to make him a special dessert. And as "fruit" is the traditional symbol of a 4th Anniversary, I knew that I wanted to make a fruity dessert.
When I saw Gordon baking some figs on his Ultimate Cookery Course program I was intrigued. I knew I didn't like figs, but these looked delicious. To say that I don't like figs, is well, a stretch, considering I had never even had one. I am a texture person, and figs challenged my perspective on texture!! Its weird but true. But the seeds, the thick skin, the flesh, it was just all too texturally diverse!!
But I was curious enough with this recipe to give figs a go. When they look like this, its kind of hard to keep nattering on about texture!
If you like figs (or if you too are scared of them) then you will love them baked, caramelised and on a rosemary skewer!
4 rosemary sprigs
12 fresh figs
4 tbsp icing sugar
3 tbsp balsamic vinegar
6 tbsp caster sugar
30g butter, cubed
1. Make the caramel - - melt the sugar in a pan until it starts to colour, approximately 5 minutes. Remove from the heat and mix in the butter, 2 tablespoons for balsamic vinegar and a dash of water.
2. Remove most of the leaves from the rosemary, all but the end sprigs. Cut the woody end of the rosemary into a sharp point, and thread through the tops of each fig.
3. Sprinkle the icing sugar across the figs and drizzle with 1 tablespoon of balsamic.
4. Place the threaded figs in a baking dish and coat with the caramel.
5. Bake in a moderate oven for 10-15 minutes.
6. Serve immediately with ricotta cheese (or maple cream if you want a real sweet hit) and Gordon sprinkled some almonds over them too, which would be lovely, but I didn't have any on hand.
There is the slightest hint of rosemary within the figs, which is perfectly balanced by the caramel. The balsamic vinegar in the caramel seems odd at first, but it totally worked.
I paired the figs with a maple cream, but it really should go with a dollop of ricotta, as the cream was too sweet. So that's what I will change for next time!
The flesh is soft and sweet, the seeds crunchy, and the caramel is just divine. My caramel was a little chewy because I was taking photos before serving, but it didn't compromise the flavour, I was licking the bowl clean!
I'm so happy that I finally gave figs a go, I can't wait to make them again, but this time with the ricotta! Am I the only one who has hesitated with figs??