When summer brings you figs, dip them in chocolate. Then drizzle with a Calvados and cinnamon syrup.
Or, forget the syrup — the figs with chocolate will be plenty rich just as they are. While we aren’t seeing fresh figs in every grocery store now, they’re ripening on trees in San Antonio, and we’ve seen them for sale at Central Market.
Linda Servais requested this recipe, which we adapted from Good Housekeeping.
Chocolate Dipped Figs with Calvados and Cinnamon Syrup
1 cup Calvados (apple brandy)
1/2 cup sugar
1 cinnamon stick
3 ounce(s) bittersweet chocolate (dark, 70 percent cacao)
12 fresh ripe green or black figs, washed and patted dry
In heavy-bottomed 2-quart saucepan, heat Calvados, sugar, and cinnamon stick to boiling on high. Reduce heat to medium and cook 13 minutes, stirring frequently to prevent syrup from boiling over (syrup will reduce by half). Remove from heat and cool to room temperature (syrup will thicken as it cools).
Meanwhile, line cookie sheet with waxed paper. Place chocolate in microwave-safe small bowl or cup. Heat, covered with waxed paper, in microwave on High 1 minute or until chocolate is almost melted. Stir until smooth.
With fingers, hold 1 fig on stem end and dip into melted chocolate, leaving top half uncovered. Shake off excess chocolate. Place chocolate-covered fig on prepared cookie sheet. Repeat with remaining figs and chocolate.
Place chocolate-covered figs in refrigerator 15 minutes or until chocolate is set. Figs will keep at room temperature up to 2 hours. If not serving right away, refrigerate figs up to 12 hours. To serve, arrange figs on 4 dessert plates and drizzle with cooled syrup.
Makes 4 servings
Adapted from Good Housekeeping