food with jor­dan ron­del

Sunday Star-Times - Sunday Magazine - - NEWS -


Serves 4


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.

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