Fig season is almost over and it is time to make use of the last figs on my tree. Whether you pick them off your tree or buy them at the market, it is important to always ensure they are as ripe as possible as figs are one of those rare fruit that once picked, they no longer ripen. The way I am doing them today is one of my favorite ways as they can be used in sweet or savory dishes. These are excellent served with roast pork, duck magret or even beef tenderloin. But today, I am using them as a dessert served simply with good vanilla ice cream. You could also serve with mascarpone and nuts or even a slice of flourless chocolate tart. Yum!
Red Banyuls is a fortified apéritif or dessert wine made from old vines cultivated in terraces on the slopes of the Roussillon area of France. Unusual among France’s vins doux naturels, all Banyuls wines are made predominantly from grenache grapes. It is one of the world’s very few fortified red wines, and stands alongside Commandaria from Cyprus and most obviously Port. It bears a very strong resemblance to younger, fruitier styles of Port. So, if you cannot get your hands on a bottle of Banyuls, feel free to use Port instead.
1 tablespoon sugar
200 ml / 7 fl oz red Banyuls or Ruby Port
20 g / 1.5 tablespoons butter
1 vanilla pod
Rinse the figs. If you peel them, they will be even more tender and succulent
Melt the butter over medium heat
Sprinkle the sugar
Allow to caramalize for a few minutes
Pour on the Banyuls or Port
Add the contents of your vanilla pod that you have scraped out
Cover, allow to simmer on low heat for 10 minutes
Remove lid, turn up heat to medium and allow sauce to cook down
Turn figs over occasionally
Serve warm with vanilla ice cream