Caramelized Figs with Port and Orange Sauce
Author: Kitoula via Sur la Table Cooking School
Recipe type: Dessert
Serves: 8
- 1 cup sugar
- ½ teaspoon coarse salt
- 2 pints fresh figs (about a dozen) halved lengthwise
- ½ cup tawny port wine
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon of fresh orange juice
- In a shallow dish, stir together the sugar and salt
- Press the cut side of each fig into the sugar and salt mixture to coat
- Heat a large skillet over high heat
- Add figs, cut side down
- Cook until sugar and juices caramelize, approximately 3 or 4 minutes
- Remove skillet from heat
- Add port
- Return skillet to heat
- Cook to reduce the syrup, approximately 30 seconds
- Scrap up any caramelized bits on the bottom of the pan
- Remove from heat again
- Add butter and orange juice
- Gently swirl pan to combine
- Cool at room temperature or serve warm
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2012/08/food-of-the-greek-isles/
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