I am crazy about figs, dried or fresh, I think I’ve tried every combination possible in salads and desserts. In Brazil they are abundant and cheap. I find it hard to pay so much for them here, but it can’t be helped, it is my treat and I do splurge every time I find hem.
It is hard to beat the sweetness and delicate texture of these luscious fruits. Fresh or dry, they do wonders in desserts and go very well with beef or lamb.
It is also hard to beat the nutritional benefits of figs. For centuries they have been used to treat disorders, being diabetes the main one. India is on top of researches about how it can reduce inflammation that is linked to the development of cancer. The high concentration of fibers, helps constipation, its high level of potassium can help fight blood pressure and the effects of its antioxidants can last for around 4 hours.
I normally don’t bother cooking them in any way, they are so perfect, ripe and fresh! This time I decided to caramelized and serve it with a balsamic reduction to go with barbecued racks of lamb. Perfection!
The recipe for the Barbecued rack of lamb is here.
Start preparing the figs after the lamb is ready and resting for the juices to settle in.
Caramelized figs – side dish
1/2 pint of ripe figs, washed and cut in halves
1 to 2 tbs of the lamb fat that has been removed from the rack
pinch of salt
Cook the lamb fat until the pan is nicely caramelized. Add the figs, halves down, and cook for about 2 min. Transfer to a heated plate.
1/3 cup balsamic vinegar
2 tbs soy sauce
1 tbs sugar
1/3 cup beef stock
1 tbs green onions chopped
In the same saucepan, over medium-high heat, combine the balsamic and soy sauce. Bring to a boil and cook until the liquid is reduced to 3 tbs about 5 minutes. Remove the pan from the heat, stir in the beef stock. Bring to a boil and cook until the liquid is reduced to 3 tbs about 3 minutes. Add the green onions.