Gastronomixs

Fig and Bourbon purée

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Fig and Bourbon purée

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Ingredients

500

g

fresh figs

40

g

butter

100

ml

Bourbon

60

g

sugar

30

ml

Bourbon

Preparation method

  • Gently fry the figs in a pan with the butter.
  • Add the sugar and allow to caramelise.
  • Deglaze with the 100ml Bourbon and leave to gently reduce.
  • Finely blend in a thermo blender and then pass through a sieve.
  • Add the 30ml of cold Bourbon or to taste.

Serving suggestions

  • As a component in a dessert with walnuts and ricotta.
  • As a component in a starter with goat’s cheese and honey.

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