Caramelized Fresh Figs
|Castor sugar||1 1⁄2 Cup (24 tbs)|
|Powdered cinnamon||1⁄4 Teaspoon|
|Brandy||3⁄4 Cup (12 tbs)|
|Figs||16 Large (More If Your Guests Have Good Appetites)|
|Cold water||1 Cup (16 tbs)|
1. In a saucepan, combine the sugar, cinnamon, butter and 1/4 cup of water. Place the pan over a low flame.
2. Allow the sugar to melt, without stirring.
3. Increase the flame and bring the syrup to a boil, stirring continuously with a skewer until the sauce begins to caramelize.
4. Take pan off the flame and stir in the brandy.
5. Return pan to a low flame low and simmer the sauce, stirring continuously until the caramel has dissolved in the brandy.
6. Keep a large bowl of ice cold water ready.
7. Immerse figs, few at a time into the sauce to coat with caramel.
8. Using 2 forks remove the caramel coated figs and plunge into the ice-cold water to harden the caramel coating.
9. Remove from the water and drain on a paper napkin.
10. On a dessert plate, arrange a slice of vanilla ice cream or a scoop of Crème Chantilly.
11. Place 2 caramel coated figs on top.