We are lucky enough to have a fig tree in our yard and it's fruiting at the moment. Yay! Usually I would let the fruit ripen a bit more but in my excitement I picked a few figs that were a little under ripe. So I invented this delicious sweet treat.
Toffee figs with pistachios and vanilla bean ice-cream
1 punnet of vanilla bean ice-cream
6 smallish figs
handful of salted pistachios - crushed
1/2 caster sugar
1/8 cup of water
tiny pinch of cream of tatar
In the top of each fig, through the stem push in a toothpick. Set figs aside.
In a small saucepan place the sugar, water and cream of tatar. Stir constantly over a medium heat. The mix should start to bubble and turn a golden brown colour after about two minutes. As soon as it's the colour of honey take it off the heat. Don't stop stirring until the toffee has stopped bubbling. It should look like this......
If you leave the toffee for too long and stop stirring it, this is what happens. Not pretty. See the tip at the end of this post on how to save a saucepan that's been almost destroyed. If it can't be saved then bury it in the backyard. No one needs to know.
So now that you've seen how not to make toffee, lets get on with how to make it. Grab a fig by it's tooth pick and roll it around in the warm toffee. Place it on a sheet of baking paper. Repeat with the remaining figs.
With the left over toffee, dip a metal spoon into the mixture and splatter and streak it over a piece of baking paper.
Put the figs and 'splatter' toffee in the fridge. Leave for 10 minutes to set. Once it's set scoop some ice-cream out of the tub, (I used Weiss Vanilla Bean and it was super yummy) place down a fig and sprinkle on the pistachios. Break off some of the splatter toffee and stand it on the ice-cream.
Toffee figs with pistachios and vanilla bean ice-cream
1 punnet of vanilla bean ice-cream
6 smallish figs
handful of salted pistachios - crushed
1/2 caster sugar
1/8 cup of water
tiny pinch of cream of tatar
In the top of each fig, through the stem push in a toothpick. Set figs aside.
In a small saucepan place the sugar, water and cream of tatar. Stir constantly over a medium heat. The mix should start to bubble and turn a golden brown colour after about two minutes. As soon as it's the colour of honey take it off the heat. Don't stop stirring until the toffee has stopped bubbling. It should look like this......
If you leave the toffee for too long and stop stirring it, this is what happens. Not pretty. See the tip at the end of this post on how to save a saucepan that's been almost destroyed. If it can't be saved then bury it in the backyard. No one needs to know.
So now that you've seen how not to make toffee, lets get on with how to make it. Grab a fig by it's tooth pick and roll it around in the warm toffee. Place it on a sheet of baking paper. Repeat with the remaining figs.
With the left over toffee, dip a metal spoon into the mixture and splatter and streak it over a piece of baking paper.
Put the figs and 'splatter' toffee in the fridge. Leave for 10 minutes to set. Once it's set scoop some ice-cream out of the tub, (I used Weiss Vanilla Bean and it was super yummy) place down a fig and sprinkle on the pistachios. Break off some of the splatter toffee and stand it on the ice-cream.
It's super tasty and takes very little time to make. It is so good with the salted pistachios on the sweet ice-cream.
This is easy providing that you pay attention attention to the toffee. To clean a destroyed pan just pour the burnt toffee into a jar, pour some white vinegar and boiling water into the saucepan and put it back on the stove for about 3 minutes. Don't let it boil. Pour out the crappy water and voila, the pan is back to normal.
Peace,
Teapot Lou
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