Sunday Magazine Recipe: Roasted Figs with Paige's Salted Caramel
I'm dedicating this recipe to my brilliant baker Paige, as it involves her famous salted caramel, which we are all addicted to at The Caker. When it's "caramel making day" we all flock to the kitchen, spoon in hand, to scrape the emptied pot clean, not letting any of this golden goodness go to waste.
Because figs are at the height of their very short season right now I want to make the most of them, but outside of fig season, roast any fruit you like to serve with the caramel – apples, pears and bananas would work beautifully.
Pro tip: boil water in your pan to help the cleanup! You can refrigerate the caramel for up to two weeks – just stir before use if the sea salt has settled.
Roasted Figs with Paige's Salted Caramel and Toasted Almonds
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.
Photo: James Lowe