Figs are one of those fruits that feel like a little luxury—soft, jammy, and almost candy-like in sweetness. Black Mission, Brown Turkey, Green Kadota and Calimyrna figs are the most common varieties you’ll find, and their season stretches from spring through October. For this recipe, I went with Black Mission figs, which pair beautifully with chocolate. Since figs are so delicate, it’s best to enjoy them within a couple of days of bringing them home. As much as figs shine in savory dishes, I can never resist dipping them in rich, velvety chocolate. With such a simple recipe, quality counts: choose a good dark chocolate with at least 60% cacao for that perfect balance of sweetness and depth. I used a 62% Scharffen Berger semi-sweet dark chocolate and topped the figs with chopped pistachios for a little crunch. Flaky sea salt or another favorite nut would be just as delicious.
Ingredients
- 12 fresh figs, halved lengthwise
- 8 ounces good quality dark chocolate
- Pinch of sea salt optional
- 1/4 cup chopped pistachios lightly toasted and chopped
Instructions
- Cover a sheet tray or roasting pan with parchment paper or a silicon pad. Heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to "seize" and you'll have to start over. Place the chopped dark chocolate in the bowl and lower the heat to low. Use a rubber spatula to stir the chocolate until it's completely smooth. Remove the bowl from the heat. Using the fig stem or tip of the fig, gently dip them halfway into the warm chocolate and lay on the parchment paper. Sprinkle the chopped pistachios over the warm chocolate. Let the chocolate set. Store the dipped figs in the refrigerator.
1 Comment. Leave new
Beautiful.