As soon as fresh figs appear at the farm markets I start buying them greedily. It seems I can’t get enough. With their season so short I rush to cook and bake what I’ve visualized in my head before. As much as I love figs fresh and unadorned I’m eager to experiment as well. Below is one of my experiments and at the same time my entry to Meeta’s “Fruit & Chocolate” event.
I stuffed the fresh Mission figs with the chocolate marzipan balls, then wrapped into the staggered thin sheets of phyllo brushed in between with a mixture of melted butter, cocoa, star anise and cinnamon, and sprinkled with ground almonds and sugar for adding some crunch and sweetness. The baked purses were served with caramel-chocolate sauce infused with star anise and cinnamon. The sauce is versatile and wonderful. You can warm and pour it over ice cream, fruits, berries or a slice of pound cake. It makes a great topping for the same figs, but unbaked, for less complicated dessert. Cut the figs in half vertically and serve them in pretty bowls. Sprinkle some nuts (perhaps, pistachios or cashews, or any other of your choice) over the sauce and serve. Nothing is simpler but both the flavor and presentation are amazing.