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Simon Phipps's personal commentary

Fig Flambe

Turkish figs are back at the local supermarket and I've been cooking Fig Flambe again this weekend after a long break, I've been improving the recipe somewhat; here's what I'm doing now:

Webmink's Flambéed Figs

Ingredients:

• One fig per person (plus one extra per 4 people if they aren't huge figs)
• One rounded tablespoon of butter per person
• One heaped teaspoon of fragrant honey per person
  
• One teaspoon of balsamic vinegar per person
• One shot of spirits per person. I use 50/50 rum and brandy

Method:

1. Slice the figs into 2mm-ish slices. You can tell if they are fresh enough because you'll find they just squish to a mush if they are over-ripe.
2. In a large frying pan, melt the butter, stirring constantly. I keep the pan as hot as I can without it smoking.
   
3. Add the honey and stir until it melts and blends with the clarified butter
4. Add the balsamic vinegar.
5. Heat and stir until you have a hot, golden foam that is starting to thicken and darken at the pan edges.
6. Add the sliced figs and coat them all with the foaming syrup. Stir and coat for a minute or so.
   
7. Add the spirits in a single, fast pour to the centre of the pan so it hits the bottom of the pan and boils. If you now tilt the pan slightly, the alcohol vapour should ignite.
8. Serve at once with greek yogurt. We sweeten ours with a little honey and a dash of vanilla essence.

We've had this twice over the weekend and it's been very popular, and I have enjoyed the musky fragrance of honey and balsamic vinegar filling the air in the kitchen. Do let me know of improvements to the recipe.

Labels: Food

posted at 12:04 AM (UK) | |