I have eight fig trees in large pots on my patio and around the grounds. In the fall, I harvest an abundance of figs. I use them in appetizers, jams, desserts, and pasta dishes. When all the leaves fall, it is time to retire them to my round root cellar, where they go dormant until spring. In February or March, I open the hatchback door to the cellar to see small buds emerging from the trees. I am not the only one who grows figs on Cape Cod; some grow as big as trees, and they survive outside year-round.
Ingredients
- 5 cups heavy cream
- 1 vanilla bean, split lengthwise
- Thinly-pared rinds of one lemon, finely minced
- 2 tablespoons finely ground cardamom seeds
- 2 packets (2 tablespoons) unflavored gelatin
- 2/3 cup cold milk
- 1 cup powdered sugar
- 6 fresh figs
- 1-2 tablespoons butter
- 1/4 teaspoon olive oil
Preparation
Pour 3½ cups of the cream into a saucepan, add the split vanilla bean, finely minced lemon rinds, and cardamom, and bring to a boil, then simmer until reduced by one-third (2 cups).
Remove the split vanilla bean and scrape the softened insides of the bean into the cream.
Sprinkle the gelatin over the cold milk in a small saucepan and soak until softened, about 5 minutes. Whisk over medium heat until the gelatin dissolves completely. Add to boiled cream mixture, stirring until combined and let cool.
Whip the remaining 1½ cups cream with the powdered sugar, one tablespoon at a time, until it holds its shape.
Fold into the cooled cooked cream. Pour the entire cream mixture into an 8-inch bundt pan. Cover and refrigerate for at least 2 hours or overnight.
When ready to serve, unmold the panna cotta onto a plate and return to refrigerator. Heat the butter and olive oil in a large skillet large enough to hold the figs in one layer.
Slice figs in half. Add the figs to the pan and caramelize on all sides.
To serve, place the figs around the sides of the panna cotta. Cut and serve with a few figs on each plate.
Serves 6 to 8
