Fig Syrup on top of Oatmeal Waffles along side BACON!
I overheard someone recently say: "fresh figs, what do you do with them?"
WHAT!?!?! I exclaimed!
Before I give you my recipe for fresh fig syrup allow me to offer just a few fresh fig ideas.
Wrap them in prosciutto, or pancetta or thinly sliced blanched bacon and grill them until soft and the meat is cooked.
Top a pizza with fresh figs, mascarpone cheese, and maybe a little sautéed, diced pancetta.
Quarter and stem them and put them on top of a nice salad with gorgonzola, walnuts and a nice balsamic vinegar and some nice olive oil.
Fig ice cream with a peach caramel sauce.
Dip them in chocolate, or better yet, fill them with a chocolate ganache, and THEM dip them in chocolate.
and on and on and on... thank you for your time.
Let's get started with this fig syrup.
Melt 1 tablespoon butter in a sauté pan. Add 12 quartered and stem fresh figs and a cinnamon stick and sauté just until the figs are slightly softened. Add 1/4 cup maple syrup and heat until bubbling. Add 1/4 cup of Tawny Port, or Sherry, or Bourbon and heat through.
Figs pair well with: Caramel, blue and goat cheese, chocolate, cinnamon, coconut milk, Cointreau, cream, ginger, honey, lavender, lemon, Marsala wine, molasses, cured pork product, raspberries, rosemary, thyme, vanilla, walnuts. You can poach them, roast them, grill them or eat them raw.
Now you probably want to know about these Oatmeal Waffles. Okay:
3 1/3 cups all purpose flour
1 1/3 cups oatmeal, quick or rolled
1/2 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of cloves
1 quart milk, or buttermilk, or soy milk
1/2 cup butter, melted
Combine dry ingredients. Combine wet ingredients. Do not over-mix. Allow to rest at room temperature for 1 hour. OR, place covered in refrigerator overnight. Then, you're ready to rock and roll in the morning.
Follow waffle iron instructions for pre-heating and cooking.