Caramelised Figs, Prosciutto and Burrata

, from Issue #53. September, 2015
Photography by Aaron McLean.
Caramelised Figs, Prosciutto and Burrata

Serves: 6-8


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


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.