Sauteed Figs with Roasted Almonds and Cream Mousseline

  • Active Time 20m
  • Total Time 20m

Serves 4

Figs are grown throughout the Mediterranean basin and are popular fruits in Italy and Spain, as well as in France. Sauteing the figs in butter and brown sugar brings out their full, rich flavor and highlights their wonderfully soft and moist texture.

ingredients

  • Sugar-Roasted Almonds
  • 4 teaspoons granulated sugar
  • 1/4 cup water
  • 1 cup slivered blanched almonds
  • Cream Mousseline
  • 1/2 cup crème anglaise
  • 1 cup heavy cream
  • Figs
  • 2 tablespoons unsalted butter
  • 12 ripe Black Mission figs, cut lengthwise into halves
  • 2 1/2 tablespoons firmly packed brown sugar
  • Confectioners' sugar

Companion recipe: Pistachio and Chestnut Cream Mousse Cake

directions

To make the sugar-roasted almonds, preheat oven to 350 degrees F. In a small saucepan, combine the granulated sugar and water and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Spread the almonds on a baking sheet. Drizzle with the sugar-water syrup and stir well to coat the almonds. Roast, stirring every 5 minutes, until the almonds are pale golden brown, about 5 minutes. (You should have about 1 cup.) Set aside.

To make the cream mousseline, prepare the crème anglaise and set aside. Pour the heavy cream into a large bowl and whisk vigorously until it forms soft peaks. Then add the crème anglaise and whisk until combined. Set aside.

To prepare the figs, melt the butter in a large sauté pan over high heat. As soon as the butter starts to sizzle, add the fig halves and sprinkle with the brown sugar. Sauté, turning the figs gently, until they begin to turn golden brown, about 3-5 minutes. Remove from the heat.

Spoon the heavy cream mixture into 4 shallow serving bowls, dividing it equally. Then spoon an equal amount of the figs into the center of each bowl.

Sprinkle evenly with about 2/3 cup of the sugar-roasted almonds, reserving the remaining almonds for another use. Sprinkle lightly with confectioners’ sugar. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 735

nutrition information per serving

664 calories; 51g total fat; 110mg cholesterol; 47mg sodium; 50g carbohydrates; 7g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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