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AMERICAN COOKERY
by Laura Kalpakian
St. Martin's Press
September 2006
$23.95/hardcover
ISBN: 0-312-34811-8
Book Information
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Figs Napoleon with Leaves of Thyme
Use small fresh figs, black. A pint box of them. Wash but do not peel them. Cut them perhaps 2/3 of the way down. In a shallow pan, melt four tablespoons of unsalted butter. Add to this 1/3 to 1/2 cup of honey. Bring to a boil, stirring. Lower heat, add perhaps 12 figs, turning constantly, coating them, till they relax, and release, open and go glossy. Have at hand maybe 2 tablespoons good brandy, Amaretto or Cointreau. Stir in till warmed through. Remove from heat, and just barely cool. Best if served immediately.
In a good sized plate, put a scoop of homemade (or premium) vanilla ice cream, ladle figs and honey around it in a kind of moat. Sprinkle around the outside the tiny torn-off leaves of thyme.
Excellent. Simple. Lovely. So lovely. You might almost believe these to be leaves of time itself.
This recipe may be reproduced with the following credit:
Recipe from AMERICAN COOKERY by Laura Kalpakian
(St. Martin's Press; September 2006; $23.95/hardcover)
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