Roasted Black Mission Fig Recipe

Brown the butter

Place the 3/4 cup unsalted butter in a light-colored saucepan over medium heat. Melt, then continue to cook, swirling frequently, until the milk solids foam and then turn golden-brown and give a nutty aroma (about 4–6 minutes). Remove from heat and immediately transfer to a heatproof bowl to stop cooking. Let cool until just warm (about 10 minutes).

Prepare dry ingredients

While the butter cools, sift together 1/2 cup confectioners' sugar, 1/4 cup fine granulated sugar, 1/2 cup all-purpose flour and 1/2 cup almond flour into a bowl. Add a pinch of fine sea salt and whisk to combine.

Combine whites and flavor

In a separate bowl, lightly whisk the 4 egg whites just until frothy (do not whip to soft peaks). Add 1 tsp vanilla extract. Gradually fold the egg whites into the dry ingredient mixture until a smooth paste forms.

Incorporate brown butter

Slowly drizzle the warm brown butter into the batter while folding, stopping to scrape the caramelized bits from the bottom of the bowl into the batter. Fold until fully incorporated and you have a smooth, somewhat thick batter. If batter seems too thin, chill 10–15 minutes; it should hold shape when spooned.

Prepare molds and bake

Preheat oven to 375°F (190°C). Lightly grease financier molds or a muffin tin with the 1 tsp vegetable oil/softened butter. Spoon batter into molds, filling about 3/4 full (yields about 8 small financiers). Bake 12–14 minutes, until edges are golden and a toothpick comes out mostly clean. Remove from oven and let cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Preheat your oven to 400°F (200°C). Halve 8 medium Black Mission figs lengthwise and place cut-side up in a shallow baking dish or on a rimmed baking sheet lined with parchment.

In a small bowl, whisk together 2 tbs aged balsamic vinegar, 1 tbs honey, 1 tsp melted butter and 1/4 tsp fine sea salt. Brush or spoon this mixture evenly over the cut surface of each fig.

Roast the figs for 10–12 minutes, until they are just softened, glossy and slightly caramelized along the edges. Remove from oven and set aside to cool slightly. Reserve any juices in the baking dish to fold into the final plating if desired.

In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbs water over medium heat. Swirl pan gently (do not stir vigorously) as sugar dissolves. Continue to cook until the syrup turns an amber color (watch closely to avoid burning).

Once amber, remove pan from heat and carefully whisk in 3 tbs hot heavy cream (mixture will bubble vigorously). Stir in 1 tbs unsalted butter until smooth. Add 1 tbs aged balsamic vinegar and a pinch of salt; whisk to combine. Taste and adjust with a touch more balsamic or salt if desired. Let cool to warm, it will thicken as it sits.

Preheat oven to 400°F (200°C) if not still warm from roasting figs. Line a baking sheet with parchment or a silicone mat. Mix 3/4 cup finely grated Parmesan with 1 tsp all-purpose flour and 1/4 tsp freshly ground black pepper until evenly combined.

Spoon tablespoon-sized mounds of the cheese mixture spaced well apart onto the prepared sheet. Use the back of a spoon to gently flatten each mound into a thin 2.5–3 inch round. Bake 5–7 minutes until edges turn deep golden brown and cheese has melted into lacy disks.

Remove from oven and immediately lift each tuile with a thin spatula. For curved tuiles, drape over a rolling pin or bottle while still warm; otherwise cool flat on a rack to crisp. Let cool completely; they will crisp as they cool.

Warm the brown butter financiers briefly if desired (5 minutes at 300°F/150°C or a few seconds in the microwave) so they are slightly warm at service.

Place one financier on each plate. Spoon a small pool of the aged balsamic caramel next to or partly under the financier (about 1 tbsp per serving). Top financier or nestle beside it 2 roasted fig halves (arrange attractively). Drizzle a little of the reserved fig juices and an extra small spoon of aged balsamic caramel over the figs for gloss and flavor.

Lean a Parmesan tuile against each financier or stand it upright in the caramel for height. Scatter a few toasted sliced almonds or pistachios and a microgreen or small basil leaf on top as garnish.

Serve immediately so tuile remains crisp and contrasts with warm financier and soft roasted figs.