Figs have been cooked in myriads of ways and and been the hero in many a decadent recipes . I had to use my home grown figs and show chase them a moorish way . You can serve this on Mother’s day or a posh brunch with a glass of bubbles.
How to Get the Right Fig
A fig is ready to eat when it’s soft to the touch and sweet smelling. Look for plump fruit and while perfect, unmarked skin is attractive. The skin is very soft and fragile, mainly the thin-skinned varieties, so handle with care. Figs perish very fast so if you have forgotten to use them , my recipe could hid those blemishes as you roast them in Port wine.
5 fresh figs ( cut in halves )
A splash of Tawny Port
Melt a knob (20gm) of unsalted butter in a wide pan arrange the figs flesh side down and roast for 30secs and add the port . Leave to infuse for 10secs and take of the heat .
For Buckwheat Crepes
180gm Buckwheat flour
250ml Full fat milk
1.5 Eggs Free range
1/2 tsp smoked vanilla salt
40gm Unsalted butter ( turn this into a nutty brown colour )
Add the egg , vanilla salt to the buckwheat flour and whisk until its a smooth batter
You will need a flat crepe pan .
Refer to the video and my tips on how to make the crepes.
3 slices Procuitto
20gm Toasted Pistachios and crushed in a mortar using a pestle
For the Lemon Mascarpone
1tsp date syrup
1 Lemon ( juice and Zest)
Mix and fold the creamy mascarpone cheese, date syrup with the zest of 1 lemon and its juice and nestle it into a piping bag.
Smoked Vanilla salt was featured in this recipe . Go to www.lavasaltconsulting.com/shop if you would like to get your hands on some. #smokedvanillasalt
Have fun , just the way I did. You could fill the crepe half way and fold over by adding the roasted figs, prosciutto , lemon mascarpone (pipe them in random places ) and finish with toasted pistachios and drizzle with date syrup.
Garnish with mint - Optional