Fresh Sherry Vinegar-Poached Figs
with Crispy Jamón Serrano

Winner of the 2007 Professional First Prize

Submitted by Deborah Gelman of Dujourd Catering
New York, New York

Makes 8 servings

Ingredients

1 cup sherry wine vinegar from Spain
3/4 cup white sugar
1 teaspoon kosher salt
1 tablespoon whole black peppercorns
2 cups water
16 fresh Black Mission figs
1/3 pound jamón serrano, thinly sliced
1/4 cup extra virgin olive oil from Spain, preferably arbequina

Figs

Place sherry vinegar, sugar, salt, peppercorns and water in a large saucepan. Place over moderate heat until sugar is completely dissolved, stirring occasionally, about 5 minutes.

Submerge fresh figs completely in hot liquid and poach gently until figs are just cooked through (not too soft), 2-5 minutes depending on ripeness of figs.

Remove from heat and leave figs in poaching liquid to cool at room temperature. Figs may be refrigerated for up to 4 days.

Jamón Serrano

Preheat oven to 350 degrees.

Using a 2-inch circular cookie cutter, cut jamón serrano into at least 16 rounds and place on a cookie sheet lined with a silpat or parchment.  Do not overlap.

Bake in oven for 10-12 minutes or until the jamón is dried. 

Allow to cool. Jamón should be crispy.

If made ahead, store jamón in an air-tight container at room temperature for up to a day.

Sherry Vinegar Reduction

Remove ½ cup poaching liquid and reduce to 2 tablespoons in wide pan over medium heat.

Refrigerate reduction until assembly.

Assembly

Using a paring knife, slice a small slit on a bias on top of each poached fig. 

Place a circle of the crispy jamón serrano into the slit, half-way into the fig.

Drizzle figs with olive oil and sherry vinegar reduction.

Garnish with a sprig of parsley or mint.

Figs, crispy jamón and sherry vinegar reduction may be prepared ahead of time.
Assemble just before serving.