
Pan-Fried Figs with Honey and Balsamic, Soft Amaretti
Figs browned in olive oil and glazed with honey and a splash of balsamic, topped with crumbled soft amaretti: a quick autumn dessert.
A recipe from the ITALAZA kitchen
Preparation 5 min · Cooking 6 min (not counting bringing the water to the boil)
A little longer than planned: 11 min.
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In the kitchen 7 steps
- Rinse the figs (8 pieces), pat them dry and halve them lengthwise.
- Heat the olive oil (20 ml) in a frying pan over medium heat and place the figs cut side down.
- Let them brown for 3 minutes without moving them, then turn them over.
- Pour in the honey (4 tbsp) and let it bubble for 1 minute, basting the figs.
- Add the balsamic vinegar (20 ml), shake the pan and let it reduce for 1 minute until the juices become syrupy.
- Arrange the figs on plates, spoon over their juices and add a twist of freshly ground pepper.
- Crumble the amaretti (80 g) over the top and serve warm.
Tip: Choose ripe figs that still feel firm to the touch: if they are too soft, they will fall apart in the pan.
Probably contains: eggs, nuts, sulphites · check the labels
Product labels: Carapelli Organic Olive Oil – Classico, Ponti Balsamic Vinegar of Modena PGI – High Density, Mombaruzzo Soft Amaretti Giacobbe & Gamalero



