This wonderful recipe and photo highlighting aged balsamic vinegar is courtesy of Michael Natkin and his web site,
Michael says, "I have to make this every
year when fresh figs appear. If you have a blowtorch, it takes all of 30
seconds, looks really cool, and tastes great. Snacky Pants' Mom says it would be
good over a little vanilla ice cream."
Fig Brulee with Balsamic Vinegar
Yields: 1 serving
Prep time: 10 min
2 ripe fresh figs*
2 teaspoons granulated sugar
1 teaspoon Traditional Aceto Balsamico (aged
* Whatever variety or figs you select, the figs must be ripe.
Cut the figs
in half lengthwise. Lay them skin-side down
on a flameproof surface, such as a cookie
sheet. Find a safe place to use your torch.
Put a good mound of sugar on the cut surface
of each fig, completely covering it. Use
more than you think you would need because
the blowtorch will blow some of it off. Turn
on your torch and, working quickly, move
back and forth over each fig turning the
sugar into a melting dark brown syrup which
will rapidly turn to "glass" when you remove
the torch. NOTE: You
will want to experiment a bit to find the
optimal distance to hold the flame. Remember
that hot caramel will give you a nasty burn.
figs carefully to serving plates, and drizzle on some
1 (multiply as needed)
Serve on top of a scoop of vanilla ice cream.
Serve with a few thin slices of a blue cheese or a triple-cream soft cheese.