Caramel crave

Figs driz­zled with salted caramel are sure to draw a crowd to the kitchen – just try not to squab­ble over who licks the spoon.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL – THE CAKER -

I’m ded­i­cat­ing this recipe to my bril­liant baker Paige, as it in­volves her fa­mous salted caramel, which we are all ad­dicted to at The Caker. When it’s “caramel mak­ing day” we all flock to the kitchen, spoon in hand, to scrape the emp­tied pot clean, not let­ting any of this golden good­ness go to waste.

Be­cause figs are at the height of their very short sea­son right now I want to make the most of them, but out­side of fig sea­son, roast any fruit you like to serve with the caramel – ap­ples, pears and ba­nanas would work beau­ti­fully.

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