Caramelized Figs With Vanilla Ice Cream And Aged Balsamic Vinegar Food

BAKED FIGS WITH BALSAMIC

Steps:

• Slice the figs in half lengthways and place on a baking tray cut side up.
• Spoon about half a teaspoon of balsamic onto each fig, trying not to let too much run onto the baking tray.
• Roast at 230c for about 7 minutes - until the figs are hot through, but not dried or shriveled. Take them out of the oven and sprinkle with salt and pepper to taste.

HONEY BALSAMIC ROASTED FIGS

Steps:

• Preheat your oven to 400"F
• Use the butter to coat a large roasting tray all over.
• Rinse the figs well and cut off the stem. Slice them in half lengthwise and add them to the buttered roasting tray.
• Sprinkle the coconut sugar all over the top, together with the vanilla extract, balsamic vinegar and honey. Squeeze the lemon all over and give everything a gentle toss to coat. Try to arrange the figs cut side down if possible in one single layer.
• Roast the balsamic coated figs in the preheated oven for about 20 to 25 minutes, until caramelized to your liking and the balsamic honey sauce has reduced to a syrupy consistency.
• Serve on pizza with goat cheese, ricotta or as a dessert sauce.

BALSAMIC FIG VINEGAR

Steps:

• Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
• Working in batches, puree mixture in a food processor until smooth.
• Strain through a fine sieve into a large nonreactive bowl.
• Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
• Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
• (Vinegar can be refrigerated for up to 1 month.).

CARAMELIZED FIGS WITH VANILLA ICE CREAM AND AGED BALSAMIC VINEGAR

Steps:

• Preheat broiler.
• Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
• Immediately serve figs over ice cream, drizzled with vinegar.

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS

Steps:

• Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
• Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
• Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

VANILLA ICE CREAM WITH BALSAMIC FIG SAUCE

Steps:

• Place ice cream on counter to soften. In a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes.
• Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg.