Joyce Goldstein

Fichi Caramellati

Caramelized Figs

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Here’s a simple baked fig dessert based on a recipe from Donatella Pavoncello’s Dal 1880 ad oggi: la cucina ebraica della mia famiglia. Pears can be prepared the same way: peel, halve, and core, then poach in syrup or wine with strips of lemon zest or vanilla bean. They will take longer to cook than the figs.

Ingredients

  • 2 pounds ripe figs
  • Lemon zest strips, 1 inch long and ¼

Method

Arrange whole figs in a deep, wide saucepan. Cut a small slit at the top of each fig and insert a lemon zest strip into each slit. Sprinkle the sugar over the figs. Add water, or part water and part rum, to a depth of ¼ inch in the pan. Put a vanilla bean in the center of the pan.

Place over hi