6 firm but ripe figs
¼ cup caster sugar
100 grams prosciutto
2 fresh burrata cheese in whey, drained (I used Il Casaro)
sea salt and freshly ground black pepper
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.