I wish fig season lasted forever.
No I don’t. Truth is, while I had previously lamented their short window of availability, I’ve concluded that it’s best this way. They get to maintain their mystique and allure while I am assured my palette will never lose its lust for them. The anticipation is an important component.
Gone are the days where I serve my dinner guests a heavy dessert – I prefer to punctuate a wonderful meal with just a few sweet bites. Bathing these beauties in dark chocolate and giving them a quick sprinkle of flaky maldon salt before they set up; I cant imagine a better ending. Fig season may be over in a flash – but fret not as they are the gateway to Fall’s cornucopia of flavors.
Speaking of figs…
I have been all about this combo as the perfect sweet, savory + salty, [assembly-only] lunch of le moment. Sometimes it’s my breakfast. You could serve it as dessert. Crucial to optimal flavor here, is the use of a bloomy-rinded goat cheese such as Bucherodin which has a bit more age than a fresh goat cheese. This results in a fuller flavor and dense, more flinty texture than that of a fresh goat cheese. Though the white rind is completely edible, I actually cut it away in this case and crumble the wedge with a twist of the knife tip or tines of a fork. Add a generous drizzle of honey, a liberal sprinkle of Maldon salt and dig in!
Fresh ripe figs
Dark chocolate [I use Trader Joe’s giant bar]
Melt the chocolate double boiler style – I use a small pot of boiling water with the smallest glass bowl possible set on top. Using a smaller bowl allows you to use less chocolate and gives you a deeper dip of chocolate. Dip figs one at a time, holding them by their woody stems. Immediately place on a parchment lined baking sheet and sprinkle with Maldon salt. After each fig has been dipped and sprinkled, refrigerate for 5-10 minutes until set. Don’t leave them in the fridge any longer or they’ll produce condensation. Store at room temperature and enjoy within a day or two, before they become juicy.