Caramelized figs with Madeira balsamic reduction

Ingredients for 4 servings:

• 8 figs, fresh
• 80 g butter
• 2 tbsp sugar
• 100 ml Madeira
• 4 tbsp balsamic vinegar, good quality
• some lemon or orange juice
• 2 tbsp almonds, sliced
• 1 tbsp sugar
• some oil (sunflower oil)
• powdered sugar
• Mint, picked leaves for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the almond flakes with the sugar in a non-stick pan until golden brown and caramelized. To cool immediately, transfer to a piece of aluminum foil lightly coated with sunflower oil. Then roughly crumble and make it spreadable. Cut the figs straight at the stem and halve them. Heat the butter in a medium-sized pan and sprinkle a level tablespoon of sugar evenly over the figs. Place over high heat and arrange the figs in the pan, cut-side down. Sprinkle more sugar over the figs and caramelize on both sides. Deglaze with the Madeira and add the balsamic vinegar. Carefully remove the caramelized figs from the pan and place them on a platter. Reduce the juice in the pan until it has a syrupy consistency. Season to taste with lemon or orange juice. To serve: Arrange the fig halves on dessert plates and drizzle with the Madeira balsamic reduction. Sprinkle with toasted almond flakes and garnish the plate with powdered sugar and mint leaves, if desired. Tip: Serve with ice cream (spiced almond ice cream is especially good, see my recipes) or crème fraîche dumplings. The figs are best served lukewarm.