27 Jan Fig Seduction
With skin so supple, so delicate, and a luscious pulp within boasting an intense ruby red interior, there is something sensuous and almost exotic about soft, sweet fresh figs. There is no denying the lure of a long, sweet kiss of this forbidden fruit; one bite of the voluptuous flesh reveals an almost jammy interior laden with intense notes of honey, caramel and butterscotch.
It’s a shame that so many people know the fig only as the icky dried fruit or the filling of that famous Newton cookie. Astoundingly, most people know very little about fresh figs, and even fewer have ever kissed the flesh or reveled in its deliciously sweet juices.
Induced by its plump body, juicy ripeness and intoxicating taste, once I start, I cannot stop – I am in fig heaven. And the fig is my sweet indulgence.
Most delicious when eaten whole and pure, figs need little adornment, and I adhere to a strict rule not to mix them with too many ingredients. Figs are also one of the most versatile fruits in the kitchen, amenable to both sweet and savory treatments, and undeniably compelling when complimented by other ingredients; they combine well with sweet, salty and savory foods. But if they are to be tampered with, to me, figs are most glorious in a simple, buttery caramel. With that indulgent introduction, I give you my caramel figs.
Caramel Figs
12 ripe, but slightly firm figs (I prefer black Mission figs, but any variety will do)
½ cup sugar
2 tablespoons butter
pinch salt
¼ cup Ruby port or another red wine
Preheat the broiler. Cut figs in half. In a sauté pan, heat the sugar over medium low heat until it turns a deep amber color, about 7 minutes. You may need to start tilting and swirling the pan to melt the sugar evenly. Stir in the butter and salt until fully incorporated. Quickly arrange the figs, cut side down on top of the caramel. Remove from heat, deglaze the pan with port and place under the broiler until the figs are tender, about 3-4 minutes.
Arrange the figs on plates and drizzle with a delicate pool of the (now) crimson colored caramel sauce.