Saturday, November 10, 2012

Sautéed Figs with Balsamic Bourbon Glaze and Fresh Ricotta

I can't even begin to describe how amazing this is. So I won't. Just make it. Sooner rather than later.

Sautéed Figs with Balsamic Bourbon Glaze and Ricotta
adapted from Fresh Every Day by Sara Foster

yields 4 servings

2 tablespoons unsalted butter
12 small fresh figs (I used Mission figs), halved lengthwise
1/4 cup sugar
3 tablespoons balsamic vinegar
1 shot of bourbon
fresh ricotta cheese
freshly ground pepper to taste

Melt but do not brown the butter in a large skillet over medium-high heat until sizzling. Place the figs, cut side down, in the butter and sauté for about 1-2 minutes, until they just begin to soften and give off juice. Sprinkle the sugar over the figs and shake the pan to distribute sugar evenly.

Add the balsamic vinegar and bourbon to the pan and bring to a boil over high heat. Continue to boil the liquid for 2 to 3 minutes, shaking the pan constantly, until the liquid becomes slightly think and syrupy. Serve immediately with fresh ricotta cheese and sprinkle with freshly ground pepper. Enjoy.

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