City Palate

The Entertaining Issue - November December 2017

Lemon Caramel Sauce with Spiced Figs
March/April 2010

4 - 5 dried figs, stems removed and finely chopped

1 cinnamon stick

3/4 c. sugar

1/4 c. water

a few drops of lemon juice

2 - 3 T. sweet lemon syrup from the jar of sweet preserved lemons (see recipe for Sweet Preserved Roasted Lemons)

1/2 c. whipping cream

2 wedges sweet preserved lemon

In a small saucepan, cover the figs and cinnamon stick with water and bring to a boil over medium-high heat. Remove from heat and set aside.

In a small saucepan, stir together the sugar, water and lemon juice over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce the heat to medium and cook, without stirring but swirling the pan occasionally, for about 8 minutes or until the mixture turns golden.

Carefully add the syrup and whipping cream to the caramel – the mixture will bubble and spit. Turn down the heat to low and whisk until smooth. Rub the pulpy side of the lemon wedges through a sieve into the mixture, and discard the rinds. (You can also add the rinds for flavour, but pull them out before serving.) Drain the figs, removing the cinnamon stick, and stir the figs into the caramel. Cool completely or serve warm over ice cream. Store in the fridge for up to 2 weeks. Makes about 2 cups.



Desserts