This sauce rocks my boat - caramelised balsamic

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

serves 2

Ingredients

2 ripe figs

2 thin slices prosciutto

4 tablespoons mascarpone

Sauce

1/4 cup (60ml) balsamic vinegar (or red wine vinegar)

2 tblsp brown sugar

Method

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)

Looks impressive, non?

The flavour of the sauce is lovely - intense and sweet at the same time.  The texture of the dish is also great, with the softness of the figs and mascarpone complementing the shattering prosciutto shards.