The earthiness of the figs is balanced perfectly with the freshness of the apples in this lovely dish from Anthony Sullivan, Executive Chef at Forte Catering.
Peel the apples, remove the cores and cut them into small pieces.
Put the saffron and vinegar into a saucepan, reduce over a low heat until ¼ volume is left. Strain the saffron threads from the liquid and discard, keeping the liquid only.
Melt the butter in a pan, add the apple pieces and lightly sauté until transparent. Add the saffron liquid, then sugar and cook for a few minutes until the excess moisture has gone. The apples will change to a golden colour and taste slightly sweet. Cool the apple mixture.
Slice the figs in half, then, using two teaspoons, place a quenelle of saffron apples on each fig half.
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