Name: Spiced figs in port caramel
Cook time: 30 min
Total time: 30 min
Ingredients: 30 gram butter; 6 (210g) fresh figs, quartered; 3 centimetre (15g) piece fresh ginger, sliced thinly; 2 star anise; 2 tablespoon brown sugar; 1/4 cup (60ml) port; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) water

Spiced figs in port caramel

This dish is absolutely decadent and one for the grown ups. Barely ripe figs are best to use, if overripe, they are likely to fall apart during cooking. If you must, dried figs will do.

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Makes 1 Cup

Cook

30M

Ingredients

30 gram butter

6 (210g) fresh figs, quartered

3 centimetre (15g) piece fresh ginger, sliced thinly

2 star anise

2 tablespoon brown sugar

1/4 cup (60ml) port

1/2 cup (125ml) chicken stock

1/2 cup (125ml) water

Method

1.Melt butter over medium heat in medium frying pan, cook figs, ginger and star anise, stirring, about 5 minutes or until figs are caramelised. Remove figs from pan.

2.Add sugar, port, stock and the water to pan, bring to a boil then reduce heat. Simmer, stirring occasionally, about 10 minutes or until mixture reduces by half. Return figs to pan, simmer, uncovered, 1 minute.

This is a perfect accompaniment to roasted pork. Fresh figs are best suited to this recipe but, out of season, dried turkish or greek figs are suitable. Figs go well with pork and wild game, and they give a unique flavour and sweet undertone to a dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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