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Baked Figs and Cream
By TAR

I love figs, and want to try t
12 ripe black figs
1 teaspoon vanilla extract
1/2 cup (4 ounces) water
3/4-1 cup superfine sugar
1-1/2 cups Crème fraiche, whipped cream, or ice cream
Preheat the oven to about 400 degrees F (200 degrees C.). Place the water and vanilla in a measuring cup. Dip each fig in turn in the water, then sprinkle sugar all over it, holding over a casserole dish big enough to fit all the figs with a little room to spare. Each fig should be thoroughly caked with sugar, then set standing up in the dish. Repeat with remaining figs.

Bake the figs in the center rack of the oven for 15-20 minutes, until they have softened and most of the sugar has dissolved. It will form a bit of caramel in the bottom of the dish. Remove the dish from the oven and portion the figs in the serving bowls. Divide the sauce between the figs. Top with crème fraîche, lightly sweetened whipped cream, or ice cream. Try pairing this with a beer like Fullers Vintage 1999 or a sweet toffeeish belgian like Gouden Carolus.

Servings: 6




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