More figs - Gordon Ramsay’s roasted figs with cinnamon shortbreads

On the subject of figs - so beautiful and in season now - here is another recipe from A Chef for All Seasons.

Gordon Ramsay’s roasted figs with cinnamon shortbreads

Figs

8 fresh figs
70g icing sugar
40g unsalted butter
1 tablespoon balsamic vinegar

Shortbreads

125g unsalted butter, softened
90g caster sugar
1 large free-range egg, beaten
250g plain flour
½ teaspoon ground cinnamon
a pinch of fine sea salt

Figs from the market

Make the shortbread dough but beating the butter and sugar with a blender until light and fluffy, gradually add the beaten egg.  Sift the flour with the cinnamon and salt. Slowly beat in the flour until the mixture comes together in a soft dough.

Scoop the dough onto a sheet of cling film and gently shape into a roll about 5cm across. Wrap and chill until firm (can be kept for a week in the fridge or a month in the freezer – cut off discs with a serrated knife and bake from frozen).

When ready to use, cut rounds from the firm dough roll the thickness of a £1 coin. Place on a baking sheet and press down edge with a pastry cutter if wanted. Bake at 150 degrees for 20-25 mins until lightly coloured. Cool on wire rack and sprinkle with caster sugar.

For the fruit, cut the stalk tops off the figs then cut each in four almost to the base, to they form a petal shape. Heat the icing sugar and butter slowly in a frying pan, stirring until the sugar has dissolved then mix in balsalmic vinegar.

Stand the figs upright in the pan and spoon over the syrup. Cook on a low heat for about 7 mins, spooning over the syrup as the fruit softens. The figs should retain their shape. Remove from the heat and cool in the pan. Serve on biscuit or by side.