Roasted figs, honey yogurt, salted orange caramel and pistachios
Ohhh, lots of good flavours in this simple dish. Remember the figs I bought in Calgary a few days ago? We enjoyed most of them fresh but I decided to roast the last few to extend their life a bit. Once you roast them they keep in the fridge a couple of extra days.
Do you have disasters in your kitchen occcasionally? well, here’s mine. I have company this weekend and this morning I made pie dough and prepared a beautiful and large peach pie with 4 lb of peaches that were sitting in a bowl in my outdoor kitchen. They were beginning to soften and barely escaped my husband going around and tossing “over ripe” stuff out (he is not a foodie). I rescued them just in time. By the time I finished preparing the pie this morning I realized that we had to leave for the airport to pick up our daughter. I already had the juicy fruit filling in the pie so instead of keeping it in the fridge to get soggy I put it in the oven with a timer and, you guessed it, by the time we came back a few hours later (stopped at a craft fair and then for breakfast) the pie was burnt to a black stiff crisp. Something happened and the oven stayed on for the entire time we were away. Yes.
So I needed a different dessert for dinner and thought I’d use the figs. Everything was ready, the salted orange caramel (yum), honey yogurt, chopped pistachios and the roasted figs. It was easy to assemble and at least for my taste, delicious. What do you think?
Salted orange caramel recipe adapted from The New wine country cookbook by Brigit Binns.
8 ripe figs, halved vertically
1 tablespoon sugar
1/4 cup orange juice or water
2 cups plain yogurt
1-2 tablespoons honey
1/4 cup chopped pistachios
Fleur de sel or maldon salt
Salted orange caramel:
1 1/2 cup sugar
1/4 cup water
1/2 cup orange juice
1 teaspoon salt
Place the cut figs in a baking dish, sprinkle with the sugar and pour the orange juice or water into the dish.
Bake in 375F oven until the figs begin to shrivel and caramelize.
Remove and cool with any juices that form in the dish.
Honey yogurt: combine the yogurt with the honey set aside or refrigerate for later.
To make the orange caramel:
Place sugar and water in a pot with a glass lid, cover and bring to a boil.
Lower heat to medium and let the sugar cook, undisturbed, until it begins to caramelize and turn amber in colour.
You can now remove the lid and swirl the pot a bit to distribute the caramel colour all around.
When the caramel is deep golden pour in the orange juice carefully (it will splatter and harden in parts), then return to low heat to let the sugar melt again.
Add the salt and mix it in.
Remove from heat, let cool and then pour into a jar to refrigerate.
Assembling the dish:
Spoon some of the honey yogurt into each of the serving bowls, lay 4 fig halves on top of the yogurt and drizzle with the salted orange caramel. Sprinkle with the pistachios.
Serve with fleur de sel on the side for your adventurous guests.
So, are you going to make it?