Fresh roasted figs and spice crumble with fleur de sel

(4 persons)
« Auberge de Cassagne » - Le Pontet
Chef : Philippe Bouchez

12 beautiful figs (well ripe, full of sugar), 100 gr fresh butter, 150 gr brown sugar, 1 dl balsamic vinegar, 2 dl fruit purée, black pepper mill, peppermint or fresh verbena.
For the spice crumble with fleur de sel: 50 gr butter, 50 gr sugar, 50 gr flour, 50 gr almond powder, 2 gr fleur de sel, 1 gr spices (Moroccan or Indian).


Make the pastry dough and place in individual molds, bake at 190oC for 10 minutes. Put the figs on an oven rack, cut a cross into the top with a pair of scissors. Place a lump of butter, a bit of brown sugar, pour some fruit purée over, and bake at 200oC for 10 to 20 minutes.
Depending on the ripeness and size, remove from the oven, sprinkle balsamic vinegar over the figs. Set up on individual plates: place the warm figs on each crumble, pour lemon juice and grind a little pepper on each fig, serve as is or add a scoop of vanilla ice cream.
A Muscat de Beaumes-de-Venise, Domaine des Bernardins goes perfectly.