Caramelized Figs in Old Balsamic Vinegar

Remove the skin from the fresh figs and cut into slices 0, 5 cm thick and season with the tonka bean. In a frying pan melt 20 g of butter. Turn the fig slices in a little flour on the other side and roast them in the butter with color. Arrange the figs on a plate.

Put the honey and the balsamic vinegar in the used frying pan, not too hot, and let it boil briefly. Be careful, the balsamic vinegar caramelizes on the spot! Extinguish with port and red wine, let it boil and thicken with butter. This sauce to the figs form.

It goes very well with many types of ice cream such as: Port wine, almond or mocha ice cream but also mousse or soufflés can be combined with it.

If cheese is added, such as Stilton, the honey should be omitted.

Our tip: Use high-quality red wine for a particularly fine taste!

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