Caramelized Figs in Tuiles Recipe

Caramelized Figs In Tuiles Recipe

Ingredients

Makes 4 servings

• 8 figs
• 4 cups water
• 3 tablespoons sugar

Tuiles

• 1/4 cup pure maple syrup
• 2 tablespoons dark molasses
• 1/3 cup vegan margarine
• 1/2 cup sugar
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt Raspberry Coulis
• 1 cup raspberries
• 2 tablespoons sugar 1 tablespoon fresh lime juice Vegan vanilla ice cream
• 1/4 cup toasted slivered almonds, for garnish

Method

1. Add the figs to a medium saucepan and cover with water
2. Cook over medium heat until the figs airsoft, about 10 minutes
3. Set aside to cool slightly
4. Preheat the broiler
5. Lightly oil a baking sheet
6. Stem the poached figs and cut into 1/4-inch slices
7. Place the sliced figs on the prepared baking sheet and sprinkle the sugar over the figs
8. Broil until the sugar has begun to caramelize, 2 to 3 minutes
9. Make the Tuiles: Preheat the oven to 350°F
10. Generously grease a baking sheet and set aside
11. Alternatively, you could arrange parchment paper or Silpat on a baking sheet
12. In a large saucepan, bring the maple syrup and molasses to a boil over medium heat
13. Add the margarine and sugar and stir until dissolved
14. Remove from the heat and stir in the brandy and vanilla
15. In a medium bowl, combine the dry ingredients, mixing well
16. Slowly add to the molasses mixture, stirring constantly
17. The final consistency should be a thick batter
18. Drop about 3 tablespoonfuls of the batter 3 inches apart onto the prepared baking sheet
19. Use a metal spoon to spread the batter into 4 thin, circular wafers
20. Bake for 12 minutes or until lightly browned
21. Let cool for about 15 seconds, then, while still hot, loosen the cookies with a metal spatula and drape each wafer over a rolling pin to create a curved nest
22. Let the wafer harden, about 10 minutes
23. Store remaining batter in the refrigerator in a tightly covered container where it will keep for several days
24. Make the raspberry coulis: In a blender, puree the raspberries, sugar and lime juice
25. Press through a fine sieve to remove the seeds
26. Discard the seeds and set coulis aside
27. Arrange a tuile in the middle of each of 4 dessert plates
28. Layer the caramelized figs over the center of each wafer, overlapping
29. Place a small scoop of the ice cream into the center of each wafer
30. Drizzle the raspberry coulis on top and garnish with almonds
31. Serve immediately

Full List of Pudding Recipes
Full List of Fig Recipes