I must have been on Santa’s “nice” list to have received a book on my favorite topic: equations.
This post is adapted from one of the chapters in The Flavor Equation. It was a little challenging to find fresh figs at this time of the year, but DeCicco’s came to the rescue. Instead of instant coffee in the original recipe, I took the roasted fruits on a trip to the high Andes with a Peruvian queen, maca. Her butterscotch notes result in an adult version of salted caramel!! Enjoy.
- 16 oz fresh figs, halved + 12 oz fresh blueberries
- Dressing: 2 tbsp maple syrup + 2 tbsp lime juice + 1/8 tsp cracked black pepper + a pinch of salt
- 1-2 tbsp butter
- Drizzle sauce: 2 tbsp white miso + 2 tbsp maca powder + 1/4 cup maple syrup + 1/4 cup tahini + 1/4 cup water
Heat oven to 375 F. Line a baking pan with parchment and lightly grease it with butter. Mix the fruits with dressing till well coated. Arrange in one layer on the lined pan and dot with butter. Roast for 25-30 minutes. Mix all the drizzle sauce ingredients with a wire whisk.
Drizzle the sauce on top and serve warm or cold.
Notes, hints, tips:
- I used a French fluted tart pan (which happens to have a removable bottom) and placed it on a large baking pan for ease of handling. I cut the parchment a little larger than the circular base, so it runs up the sides and contains the running juices.
- Macca, a superfood, has peppery butterscotch notes that complement the miso beautifully. I can very rarely find a worthwhile recipe where maca is the star and this was it! With the addictive nuttiness of tahini, the savory-sweet sauce was lip-smacking delicious.
- I used the leftover drizzling sauce on parsnip cakes (Garde Manger Box from Blue Hill at Stone Barns) and also served with fresh fruits (grapes). Both were perfect.