'Tis the season for figs! They are becoming more accessible and used in everyday dishes at home, but they have been cultivated for thousands of years, dating back to the ancient Middle East.
I’ve had a lot of amazing fig salads over summer and I wanted to match the savoury with a sweet dessert that exploded and enhanced the richness of figs.
I actually found out quite recently that figs are the product of pollination by a special fig wasp. Figs have grown and evolved with these wasps and start out as a flower, pollinated and turned into a fruit that bares a beautiful rich fruit.
I have paired a sweet cinnamon caramelised fig with salted pistachio, served with a bourbon, macadamia, honey and vanilla bean ice cream. The dessert is simple, delicious and takes less than ten minutes to prepare.
4 tbsp white sugar
¼ tsp cinnamon, ground
1 small handful of salted and shelled pistachios
4 – 6 tbsp Ice cream
Slice figs in half, length ways and set aside. Place sugar and cinnamon in a non stick pan on medium heat and spread through the middle. Turn heat to medium and after 30 seconds place figs over sugar.
The figs should start to brown and bubble in the sugar turned caramel. Cook the figs face down for no longer than 2 minutes, then turn over and cook for 30 seconds, coating in caramel.
Take figs out of pan and let sit for a few minutes. Lay figs on plate, top with crushed pistachios and serve with ice cream.