Caramelized Figs
Caramelizing figs brings out their natural sugars and leaves you with a deeply sweet little fruit to snack on or to use as an ice cream topping. Just be careful because these caramelized figs can be made in minutes and are addictive!
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Makes: 24 caramelized fig halves
Ingredients
- ½ cup sugar
- ¼ tsp coarse salt
- 1 pint figs (about a dozen, halved lengthwise)
- ¼ cup balsamic vinegar (can also use ruby or tawny port wine, or marsala wine)
- 1 ½ Tbsp unsalted butter, room temperature
- 1 tsp fresh lemon juice
Instructions
- In a large shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
- Heat a large skillet over high heat and add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
- Remove skillet from the heat and add balsamic vinegar. Return to heat and cook to reduce the vinegar a bit, roughly 30 seconds, making sure to scrape up any caramelized bits on the bottom of the pan.
- Remove from heat again and add butter and lemon juice, gently swirling to combine.
- Serve figs immediately or wait until they cool to room temperature. Add to your cheese plate or top ice cream with the caramelized figs.
Notes
- Recipe adapted from Martha Stewart's Cooking School (affiliate link).
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