Caramelized Figs

Preparation

1. Step 1

   Caramelize fruit Stir together sugar and salt in a shallow bowl. Press cut side of each fig half into sugar mixture to coat. Heat a large skillet over high heat. Add figs, cut sides down, and cook until sugar and juices caramelize, 3 to 4 minutes, turning over fruit as it browns and shifting position of pan over burner, if necessary, to evenly cook fruit.

   Step 2

   Deglaze pan and make sauce Remove skillet from heat and add port. Return to heat and cook to reduce syrup, about 30 seconds, carefully scraping up caramelized bits on bottom of pan. Remove from heat and add butter. Add lemon juice; swirl to combine. Serve figs warm or at room temperature.

2. CARAMELIZING FRUIT

   Step 3

   Caramelizing fruit is as quick and as simple as can be. This technique is great for figs, but it works equally well with peaches, plums, pears, apples, and bananas. Cut the fruit (halve and pit stone fruits, slice apples and pears and other larger fruit), dip it in sugar, and place fruit sugar side down in a pan over medium-high heat. The caramelizing is complete in just a few minutes, in most cases. Then, after turning the fruit over, all you need do is deglaze the pan (using wine or liqueur or a flavorful vinegar) to produce a rich, glossy sauce. Port wine (or balsamic vinegar) is an ideal deglazing liquid for figs, rum for pineapple and banana, brandy for apricots and peaches, and poire William (a pear liqueur) for pears. If you like, swirl a tablespoon or two of butter into the pan to create a richer and more unctuous sauce. Serve the fruit over ice cream or yogurt or alongside slices of pound or sponge cake. Naturally, the fruit is also delicious on its own.