This week’s challenge came in the form of figs.  I actually haven’t eaten a heck of a lot of figs until recently.  I ate a boatload of them in the form of Fig Newton’s when I was a kid, but other than that, there wasn’t that much experimentation with them.  Although, I remember my Mom and a couple of her friends once made a fig pie and I remember liking it, but I was really young, so I don’t remember the details.

About a year ago, I was formally introduced to Postino’s in Phoenix.  I know I’ve talked about this restaurant before, but it is always worth mentioning.  They have a fig bruschetta with mascarpone and prosciutto to die for…it is (as Corey would say) delightful.  So, this was my adult introduction to this fruit.  I’ve cooked with it a couple of times…I’ve made a fig bbq sauce, which I haven’t written a recipe for, but should.  I’ve served fresh figs with reduced balsamic glaze and cheese as an after dinner course.  I’ve also made a Chicken with Port Fig Sauce that was delish.  I was going to enter that recipe into the contest, but Travis suggested I try something not so basic.

Well, when I went to the stores there were no fresh figs to be found.  I went to AJ’s, Trader Joe’s and Whole Foods…No luck.  Therefore I was left with no other option than dried figs…and this is what I came up with.

Side Note:  If you just cook the Poached Figs, they would be fabulous over some warm Brie or on top of some really good vanilla ice cream or as an addition to a fancy cheese platter.

Poached Dried Fig Creme Brulee with Ruby Port

Poached Mission Fig Crème Brulee

Poached Fig Sauce

• 16 oz of Dried Figs (I used Mission Figs)
• 2 cups of Ruby Port (Tawny would be good also)
• 2 tbsp Balsamic Vinegar (or Fig Balsamic Vinegar)
• ½ cup Brown Sugar
• 1 Cinnamon Stick
• 1 Vanilla Bean – Scrapped
• Rind of one Orange – Peeled
• Fresh Cracked Pepper

• 1. In a heavy medium saucepan, combine the port, balsamic vinegar, brown sugar, cinnamon stick, vanilla bean (split and scraped for seeds and the pod), the orange peel and the fresh cracked pepper (about 10-12 cranks).  Bring this to a boil.  Boil without figs for 10 minutes.
  2. While the sauce is on the stove, remove the stems from the dried figs and cut figs in half.
  3. After the sauce has boiled for 10 minutes, add the fig halves and continue to boil for an additional 10 minutes.  Then remove for heat and let cool.  The figs will be poached and the sauce will have reduced.
  4. Remove the orange peel, cinnamon stick and vanilla pod from the sauce.  Reserve half of the figs for garnish.  With the other half of the figs and with all of the reduced sauce, put into a blender and blend until mostly smooth.

Note:  Once the halved figs are poached, you can stop here and use them for other things like a cheese platter, ice cream or warm brie topping.

Custard for the Crème Brulee

• 32 oz of Heavy Whipping Cream
• ½ cup Granulated Sugar
• 1 Vanilla Bean, split in half and scraped
• 6 large Egg Yolks
• ¼ cup plus 2 tsp of Raw Sugar
• Hot Water for the Water Bath

A Look Inside to the Dried Fig Puree

• 1. Set oven to 325 degrees
  2. Put a pot of water onto the stove and start to warm it up, but not to a boil.
  3. In a medium saucepan, add heavy cream, the scrapped vanilla and the vanilla pod.  Slowly bring to a boil on medium-high heat.  Let boil for two minutes then remove from heat.  Place cover on the saucepan and let sit for 20 minutes.
  4. In a bowl, whisk briskly the ½ cup of granulated sugar with the egg yolks.  Whisk until they turn light in color (like a pale yellow).
  5. Remove the vanilla pod from the cream.  Whisking briskly, temper the eggs with a cup of cream that is slowly poured in.  Mix until combined.  Slowly add in another cup of cream to this mixture, whisk constantly.  Finally take the tempered egg mixture and slowly add it to the rest of the heavy cream whisking constantly.
  6. In 12-14 (6 ounce) ramekins take the fig puree and place a tablespoon to 1 ½ tablespoons of the puree at the bottom of the ramekins.
  7. Next in a roasting pan add the hot water to the bottom.  Place the ramekins with the fig puree into the roasting pan after the water has been put in.
  8. Finally add the custard to the ramekins evenly.  Bake for 45 minutes at 325.  Then check on them.  You may need to bake for up to an additional 30 minutes…it depends on your ramekin.  You will know they are done when they are set along the edges but slightly wiggle in the middle.
  9. Take out of the oven and let them cool out of the roasting pan, in the fridge for at least two hours.  Can be made the day ahead.

To Serve:

1. Take ramekins out of the fridge and allow them to warm up at room temperature for 20-30 minutes.  Next put 1 teaspoon of raw sugar on top of the custard.  Use a torch to melt the sugar and form the brulee top.  Finally put a few of the poached fig halves that were reserved on top for decoration.  Serve Immediately.

John Getting Ready to Enjoy His Brulee

I feel like I over explain all of my recipes, but I figure it’s better to give you every detail, then not enough…I hope you enjoy this!

Let it all be known also, the Shannon did the torching honors.  I wasn’t very good at it…basically, I burnt the sugar…but, Shannon has the magic caramelize the sugar touch.  She can use our torch (supervised) any time!

Happy Eating Everyone!

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Tags: Contest, cooking, Tuesday Night Dinner

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