I bought a bag of what I think will be the last figs of season and have been indulging in a few too many Caramelised Figs. Such a simple little recipe that gives halved figs a thin, crisp caramel shell which cracks like a Creme Brulee – a little fig brulee.
Sevtap Yüce’s book ‘Turkish Flavours’ has a recipe for Caramelised Figs topped with roasted, chopped hazelnuts and a a scoop of hazelnut ice cream. It looked so gorgeous and I have considered making hazelnut ice cream just to replicate the recipe but I may have to wait until fig season next year.
But Caramelised Figs served with a scoop of vanilla bean ice cream with a drizzle of Frangelico is pretty hard to beat. I also found a scoop of Maggie Beer’s Burnt Fig, Honeycomb and Caramel ice cream worked beautifully too.
An incredibly simple dessert. A little spoon of sugar in a hot pan for each fig half then pop the figs in and watch them bubble and caramelise for a minute or two, then serve with ice cream and sprinkle with the hazelnuts. Beautiful.
caramelised figs with hazelnuts
(based on a recipe from Sevtap Yüce’s book ‘Turkish Flavours’)
1/2 cup caster sugar
4 figs, halved lengthwise
Preheat oven to 160 degrees C. Spread the hazelnuts over a baking tray and bake for 10 minutes. Tip the hazelnuts into a tea towel and rub to remove the skins. Discard the skins and chop the hazelnuts roughly.
Heat a frypan over a medium to high heat. Spoon the sugar over the base of the pan and place the figs, cut side down, on the sugar. Cook for a minute or two then flip over for a few seconds then remove from the heat.
Serve the figs with a scoop of ice cream and top with some chopped hazelnuts. A little drizzle of Frangelico is optional!