#SaturdaySessions: Figs with macadamia nuts and lavender

#SaturdaySessions: Figs with macadamia nuts and lavender

Late summer snack

Text: Denise Kok

Image: Eric Eng,
Penn Studio

Johnston Teo, the executive chef at Sorrel, shares his recipe for a summer-worthy snack

Dried figs might be available all year round, but the delicate fruit is best enjoyed fresh. Given its naturally high sugar content, oven roasting or torching the fruit serves to accentuate its natural sweetness. You can enjoy your figs by simply pairing it with some goats' cheese. However, those with a little more time to spare in the kitchen should give the following recipe a go.  

Here's what you'll need

For the macadamia nuts

100g macadamia nuts
2g salt
20g brown sugar
1g black pepper powder

For the balsamic caramel sauce

500g sugar
500g balsamic vinegar
1kg fig puree

For the lavender honey

50g honey
2 sprigs dried lavender

For the figs

5 figs
Caster sugar 
Lavender honey
Parchment paper
Macadamia nuts
Balsamic caramel


How to make it

1. Pre-heat oven to 180 degrees Celcius. Toast macadamia nuts till dark brown, about 15 mins. While the nuts are still hot, blend it together with salt, brown sugar, and black pepper powder until you achieve your desired size. Set aside.

2. To prepare the balsamic caramel sauce, caramelise the sugar at about 180 degrees Celcius before deglazing with balsamic vinegar. Leave the liquid to cool before blending in the fig puree. Strain the mixture and set aside. 

3. To prepare the lavender honey, bring honey to a boil in a saucepan and add in the flowers from the dried lavender springs. Using an immersion blender, blitz the mixture and leave to infuse at room temperature for 24 hours. Strain and set aside.

4. To prepare the figs, pre-heat oven to 250 degrees Celcius. Cut the figs in half, lightly dust with caster sugar and blowtorch till caramelised. Drizzle some lavender honey over the figs, transfer to a baking tray lined with parchment paper, and bake figs for about 6 to 8 mins. While the figs are still hot, transfer them to a serving plate and drizzle balsamic caramel sauce over them. Scatter macadamia nuts around the dish and serve. 

For last week's #SaturdaySessions, click here
Visit Sorrel for a taste of Executive Chef Johnston Teo's cooking.