Here's an idea: use sauce as the knockout component of a dish. Oh, the French have been doing it for decades? Sorry if I'm a bit late to the party...
This caramelised balsamic sauce came about because I thought the fig and prosciutto I was serving for a starter was a bit plain on its own. Sure, there was also some mascarpone as well, but the plate lacked 'oomph'. The sauce (with only 2 ingredients!) was the result.
Figs and prosciutto with Caramelised Balsamic
2 ripe figs
2 thin slices prosciutto
4 tablespoons mascarpone
1/4 cup (60ml) balsamic vinegar (or red wine vinegar)
2 tblsp brown sugar
1. Make the sauce by heating the vinegar and brown sugar in a small saucepan over medium heat. Stir until the sugar melts and the mixture bubbles and thickens, about 3-4 minutes. Set aside to cool slightly.
2. Meanwhile, crisp the prosciutto by putting the slices on a baking tray and roasting in a 200 deg C oven for 5 minutes, or until brown and crunchy. Remove from oven and break into large pieces.
3. Halve the figs and place a fig on each plate with 2 tablespoons of mascarpone. Scatter over the prosciutto. Spoon over the sauce in a modern, decorative manner. Serve.
Ingredient shot. You'll also need mascarpone, and brown sugar and balsamic vinegar (not shown, as they are not photogenic enough)