There's something irresistible about fresh figs in season, and here's another delicious way to serve them.

Recipe Liz Bull | Photograph Italo Vardaro

Caramelised balsamic figs with scorched honey ice cream

10 large black genoa figs
50ml balsamic vinegar
3 tbsp raw sugar

scorched honey ice cream
(makes 1L)
7 egg yolks
580ml cream
100g honey

Beat egg yolks in a large mixing bowl until thick and creamy. Simmer honey in a saucepan over medium heat until it darkens in colour and just starts to scorch. Quickly cool the base of the pan in cool water to stop the cooking process. Drizzle the hot honey into the egg yolks, beating constantly. Whisk in the cream. Strain the mixture through a sieve, chill, and process in an ice-cream machine according to the manufacturer’s directions. Freeze overnight in a lined springform tin.

Wash and halve the figs. Remove a slither on the rounded side of the figs so that they sit flat. Place on a metal or ceramic dish. Sprinkle with balsamic vinegar and raw sugar. Grill or blowtorch the figs until they are well caramelised. Serve warm or cold with a wedge of scorched honey ice cream.

 

This recipe first appeared in the Dec 2019 / Jan 2020 issue of SALIFE magazine.