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Caramelized Fig Purée This is the base from which I began to experiment with acids and other flavors to create a more 'solid' 'agrodolce' or 'gastrique'. Various additions can be added: lemon, sherry vinegar, balsamic, red wine, and any number of herbs and spices...

Yield: approximately 500g 125g granulated sugar 400g fig pulp juice and zest of one orange 100g cinnamon-jalapeño syrup

1. In a medium sauté pan, caramelize sugar over high heat. 2. Just as sugar begins to color, add fig pulp, orange juice, and zest. Stir to combine. 3. Lower heat to medium and continue cooking until liquid is absorbed. 4. Stir in syrup and remove from heat. 5. Purée with an immersion blender and chill.

Michael Laiskonis Workbook January 2009