food with jordan rondel
ROASTED FIGS WITH PAIGE’S SALTED CARAMEL AND TOASTED ALMONDS
2 cups caster sugar 170g butter, at room temperature 1 cup cream, at room temperature A generous pinch of flaky sea salt
8 fresh figs, cut into quarters Handful of flaked almonds
4 tbsp creme fraiche or mascarpone Preheat the oven to 200C.
First, make the salted caramel. In a large pan, pour half of the sugar into the pan and place over a medium-high heat. Melt while stirring occasionally, and then sprinkle over the rest of your sugar and continue to melt.
Keep an eye on it, while stirring occasionally, and as soon as the sugar is an amber colour, whisk in the butter. Once the butter is fully incorporated, turn off the heat and slowly stir in your cream – be careful as it will bubble.
When the mixture has come together, it will have a smooth, thick consistency. Whisk in the flaky sea salt to finish.
Next, roast the figs. Place the quartered figs on a baking tray and sprinkle with some flaked almonds.
Roast in the preheated oven for approximately 15-20 minutes or until caramelised and sticky.
While the figs are still warm, drizzle with the salted caramel (either using a squeezy bottle as I have done, or simply with a spoon). Serve straight away with some mascarpone or creme fraiche.
Refrigerate in an airtight container for up to 3 days.
Pro tip: boil water in your pan to help when it comes to cleaning up!
You can refrigerate the caramel for up to two weeks – just give it a stir before use if the sea salt has settled.