 |
|
First make the caramelized almonds. Place the sugar in a pan over medium heat and stir until sugar melts and turns golden brown and bubbles. Do not sir once the mixture begins to bubble. Remove the pan from the heat, then add the almonds one at a time and quickly turn with a fork until coated. If the caramel hardens, return the pan to the heat. Transfer each almond to a lightly greased baking sheet once it is coated. Let stand until cool and firm.
For serving, slice the fig in half and arrange 4 halves on individual plates. Coarsely chop the almonds by hand. Place a mound of blue cheese on each plate and sprinkle with chopped almonds. Drizzle the figs very lightly with the oil.
|
|