Caramelised Figs, Prosciutto and Burrata
Photography by Aaron McLean.
Serves: 6-8
INGREDIENTS
6 firm but ripe figs
¼ cup caster sugar
100 grams prosciutto
2 fresh burrata cheese in whey, drained (I used Il Casaro)
olive oil
1 lemon
sea salt and freshly ground black pepper
METHOD
Cut the figs in half and press the cut sides firmly into the caster sugar.
Heat a heavy-based sauté pan until hot and cook the figs sugar side down until caramelized. This will only take a minute or two.
Place figs sugared side up on a platter with the prosciutto and burrata. Drizzle a little oil over the burrata and grate the zest of the lemon
finely over the top along with a pinch of salt and a grind of pepper.
Pantry note: Burrata is a specialty of Puglia in Italy and was invented as a way of making the most of leftover mozzarella scraps. It is a ‘purse’ of mozzarella filled with fresh cream and stringy curd. Available from some specialty food stores. If you can’t locate burrata then fresh mozzarella can be used instead.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!