inspiration from a year in Italy - Loulies —Loulies
This recipe is originally from Joyce Goldstein's Cucina Ebraica: Flavors of the Italian Jewish Kitchen. We liked how you keep the figs whole, adding just a sliver of lemon zest, much as you might slip garlic in lamb, and uses rapid heat and a fragrant syrup (rum, sugar, vanilla bean) to quickly soften the fruit and glaze it. By the time the figs come out of the pan, they look laquered, collapsed but still intact -- and wonderfully fragrant. We ate the figs over Greek yogurt, but a dollop of mascarpone or ricotta would have done the job, too. If you have some leftover, we think it makes a perfectly acceptable breakfast: figs, yogurt and a little kick of rum. Which reminds us, the rum in the recipe is optional. In our minds, it is not! - A&M —The Editors
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