Summary

Ingredients

• 8 fig (s), fresh
• 80 g butter
• 2 tablespoon sugar
• 100 ml Madeira
• 4 tablespoon balsamic vinegar, good quality
• some lemon juice or orange juice

For decoration:

• 2 tablespoon almond (s), sliced
• 1 tablespoon sugar
• some oil (sunflower oil)
• powdered sugar
• Mint, plucked leaves for decorating

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Instructions

1. Roast the almond flakes with the sugar in a coated pan until golden brown and caramelize. To cool down, place immediately on a piece of aluminum foil coated with a little sunflower oil. Then roughly crumble and spread.
2. Cut the figs straight on the stalk and cut in half. Heat the butter in a medium-sized pan and sprinkle a level tablespoon of sugar evenly into it. Place on high heat and line the figs in the pan with the cut side facing down. Sprinkle more sugar over the top and let the figs caramelize on both sides. Now deglaze with the Madeira and add the balsamic vinegar. Carefully remove the caramelized figs from the pan and place them on a platter. Reduce the juice in the pan until it has a syrupy consistency. Then season with lemon or orange juice.
3. Serving: Arrange the fig halves on dessert plates and drizzle with the Madeira balsamic vinegar reduction. Sprinkle with the toasted almond flakes and decorate the plate with powdered sugar and mint flakes as desired.
4. Tip: You can serve with ice cream as you like (spiced almond and cream ice cream goes particularly well with it, see my recipes) or crème fraîche dumplings.
5. The pleasure is greatest when the figs are served lukewarm.