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Roasted Figs with Chocolate-espresso Ganache

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 120 min
  • $$$
Gatheredtable
adapted from Ethan Stowell

Ingredients

  • 2 tablespoons brown butter
  • 8 ounces semisweet chocolate, chopped
  • 4 shots espresso
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 pinch sea salt
  • 2 tablespoons heavy cream
  • 2 pints figs, halved lengthwise
  • 6 to 12 fresh mint leaves
  • 1/4 cup powdered sugar

Directions

Prep: 1. Preheat oven to 300. 2. To make brown butter: place 1 stick butter in a saucepan and set over medium heat. Allow to melt and sizzle; after it melts completely, 2-3 minutes, butter will begin to foam, milk solids will separate and butter will take on a brownish color and toasty aroma. Watch carefully to make sure the butter does not burn. When it stops foaming and is a light brown color, remove immediately from heat and pour through a sieve or coffee filter to separate out solids (you may discard). 3. To make ganache: combine chocolate, espresso, sugar, and salt in double boiler and heat over barely simmering water. Whisk until smooth. 4. Add heavy cream; transfer to refrigerator to cool. Make: 1. To make figs: combine brown butter, honey, and salt in a bowl; add figs and toss to coat. 2. Place figs on a parchment-lined baking sheet and drizzle with any remaining syrup. 3. Bake for about 1 ½ hours, or until completely soft and slightly dry. Baste with any remaining juices. 4. To serve: puddle about 2 tablespoons ganache on each plate and smear lightly across the dish. Top with the figs (about 3 per person). Dust with confectioners’ sugar and add a sprinkle of fleur de sel if desired. Garnish with mint leaves; serve.

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