Australian Gourmet Traveller – (02)February 2019 (1)

55 gm (1⁄4 cup) rapadura sugar

4 figs, halved

60 ml muscat or other

dessert wine

Salted caramel ice-cream,

to serve

1 Scatter sugar in a large frying

pan and place over high heat

until sugar is hot and starting

to melt. Add fig, cut-sides down,

and cook until just caramelised

(2 minutes). Remove figs, add

muscat to pan, and stir until a

thick syrup forms (1-2 minutes).

Drizzle muscat syrup over figs

and serve with ice-cream.●

Glazed figs with salted caramel

ice-cream SERVES 4

Figs at their peak need little improvement, but serving

them with a glaze of muscat and rapadura, and a scoop

of salted caramel ice-cream challenges that theory.

FigsAll props stylist’s

own. Stockists p152.

Quick meals

60 GOURMET TRAVELLER