Since the beginning of July I’ve been frequenting produce stands and farmers markets in search of fresh figs. Finally found some yesterday at the Monroe Farmers Market. Even though I brought them home in an insulated bag with ice and refrigerated them promptly they needed to be eaten right away. Figs were on the menu twice today.
I caramelized the halved figs with a little coconut oil and we enjoyed them on toast with key lime ricotta cheese for a simple breakfast.
For our next meal I started by caramelizing pearl onions in butter, then added the figs when the onions were ready to turn. I sprinkled a little kosher salt and added a splash of mirin.
The caramelized figs and onions were served over reheated veggie burger patties which I had previously made and frozen.