In 2009, I posted Fresh Fig Tart and an ode to Marie. Wow, have I really been blogging for over 3 years? Well, I’ve been pretty lazy this past year about posting on a regular basis, but I’ve been bitten by the Blog Bug recently and I’m back for more fun. Anyway, in the fig tart story I gushed about my crush on cookbook author and food genius, Marie Simmons. I also shared a recipe from her wonderful book, Fig Heaven. Since I am on a fig roll this week, I tried another recipe from the cookbook. Heavenly is a perfect descriptive word for this sauce.
FRESH FIG AND CARAMEL SAUCE FOR ICE CREAM
2 tablespoons unsalted butter, cut into pieces
6 to 8 ripe figs, any variety, stems trimmed, halved lengthwise
¼ cup sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
Melt the butter in a 9 or 10 inch skillet until foamy.
Add the figs, cut side down, and
sprinkle evenly with the sugar. Cook, without stirring, over medium heat until the sugar caramelizes and the figs are browned on the bottom, about 5 minutes.
Carefully turn the figs over and cook 2 minutes more.
Remove the figs to a serving bowl.
Add the cream to the skillet and boil,
stirring, until it has reduced slightly and the sugar has melted into the cream to make a caramel-colored sauce. Let stand off heat for a few minutes.
Then stir in the vanilla and add to the figs. Serve warm over ice cream.
My original intention was to serve this sauce over some ice cream, as the recipe indicates. Since I had fresh baked coffee cake in the house, I went with a more decadent choice. Coffee cake ala mode, the mode being Häagen-Dazs Caramel Cone ice cream, and this luscious fig caramel sauce. It was surprisingly light.
I may have another fig recipe in the works, so check back with me, or better yet, just subscribe to this blog and you will receive an email the next time I share. Have a figtastic day!