Sous Vide Figs with Honey | Recipe by sousvidetools.com

Figs cooked Sous Vide with Honey, Nutmeg and Cinnamon, with Cashel Blue Cheese and Smoked Walnut

Figs cooked Sous Vide with Honey, Nutmeg and Cinnamon, with Cashel Blue Cheese and Smoked Walnut Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

Figs

  • 10 x Purple Figs
  • 70mls Honey
  • ½ Fresh Nutmeg
  • ½ Tsp Cinnamon Powder
  • 70mls Reduced Balsamic Vinegar

To Serve

  • Honey
  • Picked Rocket Leaves
  • 150g Cashel Blue Cheese
  • Sliced Raw Pear
  • Olive Oil
  • Smoked Sea Salt

 

Equipment

EQUIPMENT

Sous Vide Water Bath
Vacuum Packaging Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Kitchen Knives
Bowls
Fine Sieve
Cocktail Shaker

Method

This stunning and easy salad dish brings out the best in what sometimes can be a very dull fruit.

METHOD

  1. Cut the tops from the figs then cut in half. Place the cut figs on a board and brush each half with honey then season with salt. Grate on some nutmeg and a sprinkle of cinnamon then drizzle with the reduced balsamic
  2. Place the figs into a pouch and use the vacuum packahing mchine to seal
  3. Cook in a preheated water bath at 63 degrees for 40 minutes
  4. To serve, place the picked rocket onto a plate with the warm sous vide figs and blue cheese pieces
  5. In a small bowl, drizzle the walnuts with a little olive oil and season with the smoked sea salt
  6. Serve the walnuts on the salad with the pear slices

Chef’s Tip –

Why not spice up the figs with some crushed black pepper corns before sealing the pouch.

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