Figs at their peak need little improvement, but serving them with a glaze of muscat and rapadura, and a scoop of salted caramel ice-cream challenges that theory.
- 55 gm (¼ cup) rapadura sugar
- 4 figs, halved
- 60 ml muscat or other dessert wine
- Salted caramel ice-cream, to serve
- 1Scatter sugar in a large frying pan and place over high heat until sugar is hot and starting to melt. Add fig, cut-sides down, and cook until just caramelised (2 minutes). Remove figs, add muscat to pan, and stir until a thick syrup forms (1-2 minutes). Drizzle muscat syrup over figs and serve with ice-cream.