Yes, I know it’s been a while since my last post. I had my first mini-vacation in over an year and once I came back home, I just wasn’t in the mood to do any sort of work. Every day I would stare at my computer, wondering and knowing I should work on my blog, but instead, finding myself online shopping or watching Netflix. It was only when I realized that I should share my fig recipe before the season ends that I mustered up all my strength and brought myself to my blog.
I normally prefer fresh figs overcooked, but since grilling fruits and vegetables are my current fascination, I decided to give figs a try. Finished in a cinnamon, vanilla syrup, paired with crispy brandy snaps and refreshing coconut ice cream and I found myself loving every bite of this dessert. Perhaps cooked figs can be just as tasty as raw ones!
**Helpful tips and common mistakes
I still remember the first time I ever tried a fig. I was working at the restaurant and figs had just come into season. Since the menu changed seasonally, this meant boxes of figs would come in almost every day. If you ever worked in a restaurant, I’m sure you’re aware of the silent “no break” rule that comes along with the position. Famished, I spotted a fig in the cooler and chowed down on the beautiful purple fruit. Not knowing what to expect, I immediately fell in love with the sweet and tender fig. I never looked back since then.
Not surprisingly, grilling the figs makes these bad boys even sweeter. The sugar caramelizes and the fruit becomes this soft, smoky, sweet delight.
Prepare the vanilla cinnamon syrup and let the figs marinate. Meanwhile, make the brandy snaps. Brandy snaps are thin, crispy sugar cookies that can be molded into various shapes and sizes. You can also omit the brandy if you prefer. You only need a small dollop per cookie as they tend to spread into large cookies.
You can have large discs or be creative and shape the brandy snaps into cigars, baskets, or whatever you prefer! Just make sure to shape them before they cool. For the cigars, I used the stem of a wooden spoon, wrapping the cookie around the base. Ramekins, small tea cups or any small circular item can be used for the baskets.
Pair the brandy snaps and grilled figs with refreshing coconut ice cream or Tahitian vanilla gelato, or even better, ricotta ice cream, and you have one amazing dessert. The figs alone are already delicious but with the brandy snaps and creamy ice cream – my oh my, it’s incredible!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.