Sometimes when I mess around in the kitchen, it just creates a huge mess that no one wants to eat. Sometimes, though, magic happens. Today was one of those days. I had some ingredients that needed to be used, so I whipped together these fun little desserts, and I absolutely love them. They take minimal effort, but come across as fancy and sophisticated, encompassing some of the best flavors of winter. Perfect for any dinner party or to spice up a boring weeknight, I’ll be sure to turn back to this recipe in the future.
3 large, extremely ripe pears
5 dried figs
8 graham crackers/digestive biscuits
1/4 c olive oil
sprinkles of cinnamon to taste
glaze (see recipe below)
Preheat oven to 400 and take out 4 ramekins. Crush biscuits in a small bowl and add olive oil until you have a crumbly mixture that is just starting to stick together (you may need slightly more/less olive oil to get to this point depending on the size of your cookies). Evenly distribute the mixture between the 4 ramekins. Finely chop 2 of the pears, reserving any residue on the cutting board. Slice 1 of the pears into thin slices and then cut the slices in half. Slice the figs into thin slices. Distribute the chopped pears between each of the 4 ramekins, followed by a layer of the figs. Use the pear slices to make spirals on the top of each. Drizzle the glaze over each and sprinkle with cinnamon. Bake for 20 minutes uncovered, then cover with tinfoil and bake for an additional 5-7 mins. Filling should be bubbling. Let sit covered until ready to serve. Serve warm or chilled.
2 tbsp balsamic vinegar
3 tbsp maple syrup
1 tsp almond extract
1 tsp vanilla extract
Whisk ingredients together in a small bowl.
Tips/Things I Would Change:
- If you’re short on time, the spiral of pears on top is completely optional; it just looks nice. Feel free to skip and chop all the pears.
- You can adjust any of the proportions of this recipe to your taste, but even if you’re skeptical don’t skip the balsamic vinegar the first time you try. It really ties the pears and figs, and the maple syrup cuts the bitterness.
- The ramekins should be filled to the top, as the fruit will compress a bit when cooked, so feel free to add more than listed to fill them up. My pears were fairly large.